Vanilla Bean Coconut Granola

Preheat oven to 350F.

In a large mixing bowl, stir together the oats, slivered almonds, shredded coconut, wheat germ, chia seeds or sesame seeds, cinnamon and brown sugar until ingredients are evenly distributed. Set aside.

In a small bowl, mix together well the melted coconut oil, golden syrup (or honey), and vanilla extract. Set aside.

With a sharp knife, cut each vanilla bean in half lengthwise. Using the dull edge of the knife, scrape out the vanilla bean caviar and add to the liquid ingredients. Stir well. Pour liquid ingredients evenly over dry ingredients. Stir together well until all of the dry ingredients are coated with the wet ingredients.

Divide equally between two 9- x 13-inch baking pans. Bake for 15-20 minutes, stirring every 5 minutes, until granola is light golden brown. Be careful not to overcook. Turn out onto paper towels to cool. Store in an airtight container for up to 2 weeks.

Substitutions: An additional 1/2 cup rolled oats may be used in place of the wheat germ. An extra 1/2 cup slivered almonds can be substituted for the chia or sesame seeds.

Note: If coconut oil is semi-solid or solid, put measured amount in microwave-safe bowl and microwave on high for 15-20 seconds until melted.