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Triple Coconut Granola
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Triple Coconut Granola

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 cups +/-
Author Adapted by Pam - For the Love of Cooking / Original by Cookie & Kate

Equipment

  • Baking Sheet

Ingredients

  • 4 cups Old-Fashioned oats
  • 1 cup sliced almonds
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • ½ cup unsweetened coconut flakes **Can be found in the baking section
  • ½ cup coconut, shredded
  • A handful of coconut chips, optional

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
  • Combine the oats, almond slices, cinnamon, salt, and ground ginger in a large mixing bowl; mix very well with a rubber spatula.
  • Combine the coconut oil, maple syrup, and vanilla in a small bowl; whisk until well combined.
  • Pour the coconut oil mixture over the oat mixture and stir until oats are evenly coated. 
  • Spread the mixture out onto the baking sheet. Side Note: You will add the coconut after cooking for a while. 
  • Place into the oven to bake for 15 minutes.
  • Remove the baking sheet and add the coconut flakes and shredded coconut. Mix well, and spread out evenly.
  • Return to the oven and bake for 5-10 minutes.
  • Let the granola cool on the baking sheet. It will further crisp up as it cools. 
  • If desired, for even more coconut flavor, toss in a handful of coconut chips after it has cooled.
  • Store the granola in an airtight container. Enjoy.