Best Ever Granola

• Breakfast Foods

  • 2 1/2 cups Rolled oats

• Baking & Spices

  • 1/2 cup Flax seed or sesame seeds
  • 3/4 tsp Salt
  • 1 Tablepoon vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 2 cup Almond

• Other

  • 1 cup Shredded (i use sweetened coconut**

Found on thecafesucrefarine.com

Description

Ingredients

• 2 ½ cups rolled oats, old fashioned
• 1 cup sliced almonds*
• 1 cup slivered almonds*
• ½ cup flax seed or sesame seeds
• 1 cup shredded (I use sweetened) coconut**
• ¾ teaspoon salt
• 9-10 tablespoons pure maple syrup*** start with 9 and take a taste before baking. If you like it a little sweeter add another tablespoon.
• ¼ cup coconut oil****
• 1 tablepoon vanilla extract

Directions

• Preheat oven to 250˚F. Line two sheet pans with parchment paper (parchment paper works better than foil for this as the granola doesnt stick). Set aside.
• Combine maple syrup, coconut oil, vanilla and salt. Stir to combine. Set aside
• Combine oats, almonds, coconut and flax (or sesame seeds) in a large bowl. Stir to combine. Add maple syrup mixture and stir gently till combined.
• Spread mixture out evenly onto prepared pan. Pat it down gently with a spoon or spatula. Bake at 250 degrees for 1 hour and 15 minutes or until medium golden brown. Watch it for the last 15 or so minutes, so it doesnt get too brown. On the other hand, if its not nice and golden after the complete baking time, give it another 10 minutes.
• Let mixture cool completely then lift the parchment paper and it will break into shards. As you transfer it to storage containers, it will break up more, but some of it will stay in clumps. Store in an airtight container. I keep mine in wide-mouth mason jars. I keep a small jar in the pantry and store the rest in the freezer. When you take it out of the freezer and thaw it, its exactly like you just made it.