Ingredients
- Nonstick cooking spray
- 4 cups old-fashioned rolled oats
- ¾ cup sweetened coconut flakes
- ¼ cup packed light brown sugar
- ¼ cup chopped pecans
- ¼ cup sliced almonds
- ½ cup canola oil
- ⅓ cup honey
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt or fine sea salt
How to Make It
- Preheat the oven to 325°F. Line a large rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
- In a large bowl, stir together the oats, coconut, brown sugar, pecans, and almonds. Add the oil, honey, maple syrup, vanilla, cinnamon, and salt and stir to combine.
- Spread the oat mixture over the prepared pan with a rubber or offset spatula. Bake for 8 minutes, then remove from the oven and stir the granola. Bake for 8 to 10 minutes more, or until lightly golden brown. For extra-crunchy granola, cook for 3 to 5 minutes more. Remove from the oven, stir, and set aside to cool. It will be a little sticky, but it will harden as it cools.
- After the granola has cooled, break it into pieces and serve with your favorite yogurt and fresh berries. Store in an airtight container at room temperature for 2 to 3 weeks.
