Crunchy, coconut almond-coconut granola. With delicious coconut flakes, oatmeal and almond slivers, baked in a glaze of maple syrup and coconut sugar. Perfect for a healthy breakfast or snack in between.
Preheat the oven to 160 degrees and line a baking tray with baking paper.
Melt coconut oil in a small saucepan or saucier over low heat.
45 g Coconut oil
Place rolled oats, coconut flakes, almond slivers, coconut sugar, salt and optional vanilla in a large bowl.
180 g Oatmeal, 80 g large coconut flakes, 100 g almond slivers or alternatively coarsely chopped almonds, 24 g Coconut sugar, ¼ tbspn Sea salt, ¼ tbspn Bourbon vanilla powder ground
Briefly stir melted coconut oil and maple syrup to dry ingredients and mix well with a large spoon or silicone spatula until all dry ingredients are coated with coconut-maple syrup mixture.
45 g Coconut oil, 80 g maple syrup
Now spread the finished mixture evenly over the baking sheet and bake in the oven for 20 minutes . Mix in the middle of the baking time so that everything turns evenly brown.
Remove from the oven and allow to cool completely.
With fresh Almond milk, coconut yogurt and fruit garnish and optional toppings. enjoy!
Store in an airtight sealable vessel at room temperature for 2-3 weeks.