Ingredients:
3 Cups Oats - Use Gluten Free Oats to make these GF
1/4 Cup Almond Flour
3/4 Cup Unsweetened Coconut - Large Shredded
3/4 Cup Almonds - Chopped or Sliced
1/2 Cup Maple Syrup
1/3 Coconut Oil
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
3 Cups Oats - Use Gluten Free Oats to make these GF
1/4 Cup Almond Flour
3/4 Cup Unsweetened Coconut - Large Shredded
3/4 Cup Almonds - Chopped or Sliced
1/2 Cup Maple Syrup
1/3 Coconut Oil
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
Directions:
Combine oats, almond flour, coconut, chopped almonds and cinnamon in a large bowl. In a smaller bowl, mix together the maple syrup, coconut oil and vanilla extract. Pour wet ingredients over the dry mixture in the large bowl and combine. Spread granola evenly on top of a greased cookie sheet and bake in a pre-heated oven at 300 for 30 minutes. After 30 minutes, take the pan out, stir the granola around with a spatula, then rotate the pan and return it to the oven. Bake the almond cinnamon granola for another 12 to 15 minutes, until it reaches your desired browned and crispiness.
Combine oats, almond flour, coconut, chopped almonds and cinnamon in a large bowl. In a smaller bowl, mix together the maple syrup, coconut oil and vanilla extract. Pour wet ingredients over the dry mixture in the large bowl and combine. Spread granola evenly on top of a greased cookie sheet and bake in a pre-heated oven at 300 for 30 minutes. After 30 minutes, take the pan out, stir the granola around with a spatula, then rotate the pan and return it to the oven. Bake the almond cinnamon granola for another 12 to 15 minutes, until it reaches your desired browned and crispiness.
Store cooled granola in an air tight container for a few weeks at room temperature or in the refrigerator or freezer for longer term.
Makes About 6 Cups Almond Cinnamon Granola