Coconut and Almond Granola
Coconut-y crunchy granola! Delicious with fresh berries and yogurt. If you want to ratchet up the coconut quotient, use really good coconut oil, instead of vegetable oil.
~Joanna
Yield 7 cups
Ingredients
1/3 cup vegetable or coconut oil
1/4 cup honey or maple syrup
4 cups oats (whole oats, not quick-cooking, or steel-cut)
1 cup slivered almonds
1 cup coconut flakes (unsweetened preferred, but sweetened will work)
1/3 cup brown sugar
1/4 cup ground flaxseed or wheat germ
1/4 teaspoon salt
1/4 teaspoon cinnamon
| 1 | Preheat oven to 300°F. Lightly oil baking sheet. |
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| 2 | Pour oil and honey into a glass bowl or measuring cup. Microwave for 1 to 2 minutes. Stir to blend. |
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| 3 | Meanwhile, in a large bowl, mix oats, nuts, coconut, brown sugar, flaxseed, salt, and cinnamon. |
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| 4 | Pour oil/honey mixture over oat mixture and blend thoroughly. |
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| 5 | Spread on a baking sheet and bake, stirring every ten minutes until golden, approximately 30 minutes. Granola will still be a bit soft; it will get crunchier as it cools. |
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| 6 | Remove from oven. Allow to cool thoroughly and store in an airtight container. |
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