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
1/3 cup vegetable or coconut oil
1/4 cup honey
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.

2 Pour oil and honey into a glass bowl or measuring cup. Microwave for 1 to 2 minutes. Stir to blend.

3 Meanwhile, in a large bowl, mix oats, nuts, coconut, brown sugar, flaxseed, salt, and cinnamon.

4 Pour oil/honey mixture over oat mixture and blend thoroughly.

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.

6 Remove from oven. Allow to cool thoroughly and store in an airtight container.

cups  use metric
original recipe yield: 7 Cups

If you use our recipes - please give foodie kitchen credit and link to