Ingredients

The following ingredients have 16 Servings
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil ((melted + cooled slightly))
  • 1/4 cup light brown sugar
  • 3 tsp pure vanilla extract
  • 2 TBSP honey
  • 1/4 tsp sea salt
  • 1.5 cups unsalted almonds (roasted or regular sliced or whole)
  • 4 cups old-fashioned rolled oats ((not instant))
  • 1 cup plain Greek yogurt (non-fat or regular)
  • 1 cup total of fresh blueberries and strawberries
  • 2-3 TBSP toasted coconut (optional)
  • 1-2 tsp chia seeds (optional)
  • 1/4-1/3 cup maple almond granola

Instruction

  • Pre-heat oven to 300 degrees F and move the center rack up a level so it's on the second level/rack from the top.
  • Line a rimmed baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together maple syrup, coconut oil, brown sugar, vanilla, honey and salt.
  • Add your oats and almonds, using a rubber spatula to fold the mixture together.
  • Use your spatula to pour the granola onto your parchment-paper lined baking pan.  Flatten the mixture into layer with your spatula, adding pressure to pack it down so the granola is nice and compact. You don't want to see the parchment paper peeking through, so if using a larger baking sheet, feel free to push the mixture to the side a little so the paper doesn't peek through.
  • Bake for 20 minutes, rotate the pan for even toasting, then bake for an additional 15-25 minutes, checking at the 15 min mark and yanking once it's deliciously golden.
  • Once you remove your granola from the oven, allow it to cool on the baking sheet on your counter (or atop a cooling rack) until completely cooled. This will give it some time to get that signature crunch we all know and love!