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Coconut Almond Granola

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Level: Easy

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Description

A little tip: when looking for the unsweetened coconut flakes, please get just that. Refrain from the sweetened coconut, confetti stuff. It’s filled with sugar and it just sort of loses its nutritional value, which we’re sort of counting on here. Coconut is very nutritious! You can find such bags at your local health food store, Whole Foods or (like I did) Sprouts.

Ingredients

  • 6 cups Old Fashioned Oats
  • 1-¾ cup Raw Untoasted Sliced Almonds
  • 3 Tablespoons Chia Seeds
  • 2 cups Organic Unsweetened Coconut Flakes, Divided
  • ⅓ cups Melted And Slightly Cooled Coconut Oil
  • ½ cups Raw Organic Honey
  • ¼ cups 100% Grade A Maple Syrup
  • 2-½ teaspoons Almond Extract
  • 4 whole Large Egg Whites (Can Omit For Vegan Recipe. End Product Won't Be As Crunchy, But Still Yummy!)
  • ¼ teaspoons Sea Salt

Preparation

1. Preheat oven to 350 F, set a rack in the middle upper part of your oven, and set out two standard-sized rimmed cookie sheet pans. No need to grease or line pans. Your granola won’t stick.

2. In a large bowl, mix thoroughly together your oats, almonds, chia seeds, and 1 cup of your coconut flakes. Set aside.

3. In a medium sized bowl mix together your melted and slightly cooled coconut oil, honey, maple syrup, and almond extract. Combine well. Set aside.

4. In a medium sized bowl whisk your egg whites and salt until your whites are frothy. This should take about 3-5 minutes of hand whisking. If you choose to do so in a stand mixer (or use a hand mixer) just beat until frothy, not soft peaks.

5. Combine the honey/maple syrup mixture into your frothy egg white and combine thoroughly. Pour your egg mixture over your oat mixture and combine completely. There will be a tendency for dried oats to sink to the bottom so make sure you mix very very well.

6. Once combined, divide your granola between your two cookie pans (or more if your pans are on the smaller side) and spread out so that it’s a nice 1/4-1/2″ layer. No need to press down really. Just make sure it’s spread out nice and evenly.

7. Bake 15-20 minutes on the upper rack, turning your pans halfway through baking time to insure even browning and baking. Remove pans from oven, and flip and toss granola in pan breaking up any large pieces with a spatula. Make sure to bring the sides into the middle (they will want to brown quicker than the middle) and move the middle out. Stir and mix up well. Then spread out so it’s a single layer again.

8. Bake another 10 minutes or until your granola is crispy and a golden brown throughout. Again, watch the sides and bottom of granola. If it’s darkening too much, simply remove pan from oven, stir it again, and add back to oven. Don’t wander off at this point. Granola can burn quickly so continue to check pans every now and then to prevent said burning.

9. Remove pans from oven and allow to cool completely. Once cooled, add granola to a large bowl and mix in your remaining 1 cup of coconut flakes. Then simply add to a large airtight container and munch away!

* Will store at room temperature for up to 2 weeks. Can be added to a freezer proof airtight container and frozen for up to 3 months. To thaw, just place in refrigerator overnight and then allow to come to room temp!

Makes approximately 11 cups. Serving size is about 3/4 cup.

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