Coconutty Granola
An irresistible treat with nuts, seeds, coconut and oats. This granola can be a portable snack, topping for yogurt or fruit or simply served with milk. (I like it sprinkled over cottage cheese!). Change up the nuts, add dried fruits and vary the spices for a different taste.
3 cups old fashioned oats
¼ cup maple syrup or honey
¼ cup canola oil
1 cup almonds, unsalted, coarsely chopped (or can leave whole)
1/3 cup pumpkin seeds, unsalted
½ cup shredded coconut, unsweetened
1 tsp cinnamon
½ tsp ginger, dried
¼ tsp salt
½ cup dried fruit (optional)
Be sure to watch it closely while baking as the coconut can brown quickly!
Preheat oven to 350 degrees Fahrenheit
Pour the oats in a large mixing bowl. Add cinnamon, ginger and salt and stir together. Add the almonds, pumpkin seeds and coconut. Pour in the maple syrup (or honey) and canola oil. Mix well.
Pour the mixture onto a 15 ½ inch x 10 ½ inch jelly roll pan or baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake for 10 minutes, stir mixture and bake for another 10 minutes or until golden brown (Watch closely as the coconut can brown quickly).
Transfer the mixture to a cookie sheet lined with wax paper and allow to cool completely. Add the dried fruit if desired after it has cooled. Store in an air-tight container.