Almond Coconut Granola

This crunchy and sweet granola is unexpectedly addicting. Maple syrup caramelizes within all of the seeds, nuts, and oats, allowing this granola to beautifully top a bowl of greek yogurt. It’s so good that it can even be eaten by itself!

Yields: 5-6 cups

Prep Time: 10 minutes

Total Time: 1 hour, plus cooling

Ingredients:

• 1 ½ cups of old-fashioned rolled oats

• ½ cup of shelled pumpkin seeds

• ¾ cup of sliced almonds

• 1 cup of coconut chips

• ⅓ cup plus 1 tablespoon of high quality maple syrup

• ¼ cup of high quality extra virgin olive oil

• ¼ cup of unpacked light brown sugar

• ½ teaspoon of salt

• ¼ teaspoon of ground cinnamon

• ¼ teaspoon of ground cardamom

• Optional toppings: raisins, dried fruit, chocolate chips, additional nuts and/or seeds

Instructions:

• Preheat the oven to 300º F.

• Mix all ingredients together in a large bowl using a wooden spoon. 

• Spread out the oat mixture onto a baking sheet.

• Place in the oven and cook for 20 minutes. After 20 minutes stir the granola around the pan. Then place in the oven again for 15 minutes. 

• Remove from the oven (it should be golden brown) and let cool. Do not stir the granola around at this point, just let it set and cool.

• Once cooled, store in an airtight container. This will last for up to 1 week. 

Inspired by Melissa Clark’s Olive Oil Granola With Dried Apricots and Pistachios