Maple Almond Granola with Coconut3 1/4 cups whole rolled oats
3/4 cup chopped raw almonds
3/4 cup shredded unsweetened coconut
1/4 cup coconut oil, melted
1/4 cup 100% pure maple syrup (honey can be used)
1/8 cup brown sugar (optional)
1/4 tsp. sea salt
Preheat oven to 350°.
Grease a large jelly roll pan or line with parchment paper.
Melt coconut oil and maple syrup in a small saucepan. Combine the oats, almonds and coconut in a bowl. Pour the melted coconut oil and maple syrup over oats mixture. Stir to combine. Add brown sugar and salt and mix gently.
Spread onto pan and bake for 25-30 minutes stirring every 7-9 minutes.
Let cool completely and store in an air tight container for up to 2 weeks.