Chunky Coconut Granola

Ingredients
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1 1/2 cups gluten-free rolled oats
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1/2 cup unsweetened coconut flake (large flakes are best)
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1/2 cup slivered raw almonds (or raw almonds, chopped)
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1/2 cup raw pecan halves
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1 Tbsp coconut sugar
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1/4 tsp sea salt
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3 Tbsp coconut oil
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1/3 cup maple syrup
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1 tsp pure vanilla extract
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1/4 cup dried fruit (my favorite is blueberry // optional)
Instructions
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Preheat oven to 325 degrees F (162 C).
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Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl and stir to combine.
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To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add vanilla, whisk once more.
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Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
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Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
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To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!
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Bake 5-7 minutes more, watching carefully as to not let it burn. You’ll know it’s done when the granola is golden brown and very fragrant.
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Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.
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Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
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This is delicious as is or with almond or coconut milk, flaxseed meal, hemp seeds, and banana!
Recipe by: Minimalist Baker