Large-Cluster Almond Granola

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg white

• Condiments

  • 1/2 cup Maple syrup

• Pasta & Grains

  • 3 cups Oats

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almonds
  • 1 tbsp Chia seeds
  • 1 cup Coconut
  • 2 tbsp Flaxseeds

Found on wholeandheavenlyoven.com

Description

Ingredients

• 3 cups oats
• 1 cup coconut
• 1 cup almonds
• 2 tablespoons flaxseeds
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 cup coconut oil
• 1 egg white
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups old-fashioned rolled oats
• 1 cup slivered almonds
• 1 cup unsweetened shredded coconut
• 2 tablespoons flaxseeds
• 1 tablespoon chia seeds
• 1 teaspoon ground cinnamon
• 1/4 cup coconut sugar (or brown sugar)
• 1/2 teaspoon salt
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 1 egg white, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Dried fruit of your choice for mixing in (raisins, craisins, ect)

Directions

• Preheat oven to 300F. Line a baking sheet with parchment paper. Set aside.
• In a large bowl, combine oats, almonds, coconut, flaxseeds, chia seeds, cinnamon, sugar, and salt. In a separate bowl, whisk oil, syrup, egg white, and extracts until smooth. Pour over dry mixture and stir until just moistened.
• Evenly spread granola mixture onto prepared baking sheet and pat flat with a spatula. Bake granola at 300F 45-50 minutes or golden and edges start to brown (do NOT stir granola while baking or afterwards) Remove from oven and let granola cool completely, then break granola into clusters and transfer to an airtight container. Stir in dried fruit of your choice.