Coconut Pecan Cabin Granola

• Vegetarian

• Breakfast Foods

  • 6 cups Rolled oats

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 cup Flour
  • 1 tsp Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Almonds
  • 1 cup Coconut flakes, Unsweetened
  • 1 cup Pecans

Found on pinchofyum.com

Description

Ingredients

• 6 cups rolled oats
• 1 cup slivered or sliced almonds
• 1 cup chopped pecans
• 1 cup flour (I havent tried whole wheat but I assume it would work fine)
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ¼ cup sugar (optional - if I do use it, I like turbinado sugar)
• 1 cup vegetable oil
• ½ cup honey
• 1 cup unsweetened coconut flakes

Directions

• Preheat the oven to 325 degrees.
• In a large bowl, combine the oats, almonds, pecans, flour, cinnamon, salt, and sugar if using. Stir to combine.
• Whisk the oil and the honey together. Pour over the oats mixture and until the whole mixture is moistened. Pour into a large jelly roll pan in a single layer, which will be thick - thats okay because if you spread it out too much, it will bake too quickly and get crunchy and hard. No good.
• Bake for 20 minutes, stir once, bake for 10 more minutes, stir once, and add the coconut flakes on top. Bake for a final 5 minutes (the coconut will get nice and brown) and remove from the oven. DONT STIR right away! Let it just sit and mellow out on the pan - this helps it cluster up a little bit.