Coconut-Almond Granola

It’s not hard to make granola. It’s a little time-consuming, but mostly hands-off. When the reasonably-priced lowest-sugar variety that my grocery store has in their bulk section went out of stock for weeks on end, I decided to save money by taking some time to make my own. It’s definitely worth it! Control over ingredients and superior flavor and freshness – you won’t regret trying it!

Granola is also very customizable. From Epicurious, I learned about the 6-to-1 ratio that empowered me to mix-and-match ingredients to make just the right batch for my household.

• 3 cups rolled oats
• 3/4 cup large-flake dried coconut
• 3/4 cup sliced almonds
• 1/3 cup coconut oil
• 1/3 cup honey, maple syrup, or a combination
• 2 Tbsp almond butter or peanut butter
• 1 egg white (optional, helps crisp the granola)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp total spices: I like cinnamon and cardamom, 1/2 teaspoon each.

Preheat oven to 275, and grease a rimmed baking sheet with a little coconut oil. Combine oats, coconut and almonds in a big bowl. In a 1-cup glass measure, melt 1/3 cup coconut oil. Stir in sweetener(s), and nut butter and egg white if using. Stir in vanilla, salt, and spices, and stir well until well-combined. Drizzle over oat mixture in several stages, stirring after each until evenly coated. Spread out on the greased baking sheet, and bake on middle oven rack for 20 minutes. Stir well, return to oven, and bake 20 more minutes. Stir again, then using a rubber spatula press into a uniform layer. This will help create bigger chunks. Bake for another 20 minutes, then cool on the baking sheet for 10 minutes before transferring to a paper-towel lined clean baking sheet or dish. When cooled completely, transfer to an air-tight storage container. (Makes about 5.5 cups)