Coconut Maple Granola

Makes about 6 cups

• 3 cups rolled oats
• 3/4 cup raw almonds
• 1/4 cup unsweetened coconut flakes
• 1/2 cup unsweetened coconut shreds
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/8 cup brown sugar
• 1/2 teaspoon kosher salt

Preheat oven to 350F. In a large bowl, combine oats, almonds, both kinds of coconut, coconut oil, maple syrup and stir. When thoroughly saturated, add the brown sugar on top and continue to stir. Season with salt and spread the granola in an even layer on a large rimmed baking sheet.

Bake in the oven for 25-30 minutes making sure to stir granola evenly every 10 minutes or so. Let granola cool and transfer to an air tight container. It will last up to two weeks.

Shutterbean Notes:

-I used Trader Joe’s Gluten Free oats for this recipe! They’re fantastic &  it meant this granola was gluten free!

-If you don’t have coconut oil, you can easily replace it with olive oil.

-No maple syrup? Sub in agave or honey!

-Feel like measuring out spices? Ginger or cinnamon would be most welcome here.