Granola is expensive to buy and it's so easy to make at home. Plus it makes your house smell so good. I've experimented with several recipes and this is by far my favorite. I like it nutty, just like me. It seems to keep well in an airtight container for a few weeks. At least that's all it seems to last in our house.
I love to put it on organic vanilla yogurt. It's also a good way to add flax into your diet. It has more omega three's than salmon (per serving) and a good amount of fiber in it to keep you feeling full longer. If you like coconut, then you'll like using coconut oil instead of vegetable oil or butter in this recipe. It gives it that slight coconut flavor without being overpowering.
Ingredients
5 cups of oats
1 cup chopped pecans
1 cup chopped raw almonds
1 cup coconut
2 tablespoon ground flax seeds
1 teaspoon salt
2 teaspoon cinnamon
1/2 cup coconut oil
2/3 cup maple syrup
2 teaspoon vanilla
Preheat the oven to 350°. Toast the oats on a cookie sheet for 15 minutes stirring at 5 minutes. While the oats are toasting, heat the coconut oil and maple syrup on low until coconut oil is liquid. Take off the heat and add vanilla. Put the oats in a big bowl, add nuts, coconut, flax seeds, salt and cinnamon. Pour the wet ingredients on top. Mix well. Put everything back on the cookie sheet and bake for 25 - 30 minutes stirring every 10 minutes. Let cool and store in an airtight jar.
Enjoy!
