Ingredients

The following ingredients have 12 Servings
  • 4 cups rolled oats ((look for steel cut for gluten-free option))
  • 1 cup sliced almonds (or pecans)
  • 1/2 cup flaked unsweetened coconut
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup almond oil
  • 1/3 cup honey
  • 1/3 cup brown sugar (or palm sugar which will be a little less sweet)
  • 4 teaspoons vanilla extract

Instruction

  • Preheat oven to 300 degrees. Spray 2 large cookie sheets with non-stick spray.
  • In a large bowl, mix together the oats, almonds, coconut, salt and cinnamon. Set aside.
  • In a medium saucepan, mix together oil, honey and brown sugar and cook over medium heat while whisking continuously until it begins to simmer. Cook 30 seconds then remove from heat. You can also opt to heat in microwave until boiling but you need to watch it carefully as it can easily bubble up and overflow.
  • Add vanilla extract.
  • Pour the oil-honey mixture over the dry ingredients and stir well with a spoon. When a little of the het has dissipated, use your hands to crunch the ingredients.
  • Pour the granola onto the prepared cookie sheets, dividing evenly between the two, and making sure it is mostly on one layer.
  • Bake for 25-30 minutes, stirring once halfway through the baking process. Hint: It is easier to take the cookie sheets out of the oven to stir the ingredients then return to oven to continue baking.
  • Remove from oven and place cookie sheets on wire racks to cool completely. Stir to break up any large pieces then store in large airtight container. Mine keeps for at least two weeks and may keep longer but it never lasts that long.