Maple-Almond Granola
- 3 cups old-fashioned rolled oats
- 1⁄2 cup melted coconut oil
- 1⁄2 cup pure maple syrup
- 2 cups raw almonds
Instructions:
This Maple-Almond Granola recipe makes a delicious breakfast.
- Preheat oven to 300°F.
- Evenly spread the oats on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes for even toasting. Remove from the oven and transfer to a large bowl.
- In a small bowl, combine the coconut oil and maple syrup and mix well.
- Add the almonds and coconut oil mixture to the bowl with the oats and mix well with a large spoon.
- Evenly spread the granola on the baking sheet used to toast the oats and bake, stirring every 10 minutes, until well toasted and golden brown, about 45 minutes.
- After cooling, transfer to a tightly sealed container and store in the refrigerator for up to one month.