Description
Breakfast doesn’t get any better than this. Enjoy this granola with milk, over yogurt, or mixed into cookies or muffins to add flavor and added texture.
Ingredients
- 2 cups Old Fashioned Oats (not Quick Cooking)
- ¾ cups Sliced Almonds
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Kosher Salt
- 4 Tablespoons Coconut Oil, Melted
- ½ cups Grade B Maple Syrup
- 1 Tablespoon Vanilla Extract
- ½ cups Unsweetened Flaked Coconut
- ½ cups Dried No Sugar Added Pineapple, Roughly Chopped
Preparation
Preheat oven to 350 F.
In a large bowl, mix together the oats, almonds, cinnamon, and salt; set aside In a small bowl, mix together the coconut oil, maple syrup, and vanilla. Pour the wet ingredients over the dry, and mix well till thoroughly combined.
Evenly spread the granola onto a Silpat- or parchment paper-lined baking sheet. Bake for 10 minutes. Stir well, and then bake for another 10 minutes. Remove from oven.
Sprinkle the coconut flakes evenly over the surface of the granola, and then bake for an additional 5 minutes. Remove from oven.
Evenly distribute the chopped pineapple over the top of the granola, and allow the granola to cool completely on the baking sheet before storing in an airtight container.
