Coconut Granola

We love granola in our family.  We like to add it to yogurt and fruit, eat it plain or as a bowl of cereal.  I only made one batch since it was my first time trying it out, and it was gone the next day.  I will most definitely triple it the next time I make it.  I used chopped, toasted almonds found in the bulk section at Winco instead of the slivered almonds, and I used vanilla bean paste instead of coconut extract.  This granola is crunchy, packed with coconut flavor and easy to make.

Coconut Granola

Yield: About 5 cups - 10 servings


Ingredients

• 3 cups rolled oats (don't use quick oats)
• 1 cup slivered almonds (I used a scant cup)
• 1 cup shredded sweetened coconut
• 1/3 cup packed light-brown sugar
• 1/3 cup honey
• 1/4 cup coconut oil
• 1/2 tsp salt
• 3/4 tsp vanilla extract

Directions

• Preheat oven to 275 degrees. In a large mixing bowl, toss together oats, almonds, and coconut, set aside. In a separate microwave safe mixing bowl, combine brown sugar, honey, coconut oil and salt and heat in microwave on HIGH power 1 minute stirring once halfway through heating. Stir in coconut extract and pour mixture over oats and toss until evenly coated (it will seem dry at first, just keep tossing).
• Spread oat covered mixture in an even layer into a rimmed, Silpat or parchment paper lined cookie sheet. Bake in preheated oven until golden brown, about 45 - 55 minutes , stirring every 15 minutes. Remove from oven and cool completely (it will harden as it cools). Store in an airtight container.
• Recipe Source:  Slightly adapted from Cooking Classy