Coconut Almond Granola
- 1/4 cups Packed Brown Sugar
- 1 Tablespoon Soymilk
- 1 teaspoon Canola Oil
- 1 pinch Salt
- 1/2 teaspoons Cinnamon
- 1 cup Rolled Oats
- 1/4 cups Flaked Unsweetened Coconut
- 1/4 cups Coarsely Chopped Or Flaked Almonds
- Preheat oven to 300 degrees (F). Line a baking tray with parchment.
- In a bowl, combine the brown sugar with the soymilk and oil. Stir to combine, and microwave for 30 seconds, until the sugar is melted.
- Add the salt and cinnamon, then the oats, coconut, and almonds.
- Mix well, and pour onto the baking tray into an even layer.
- Bake for 10 minutes to begin with, stir. Bake in additional 5 minute intervals, stirring after each interval, until it is lightly golden, smells nutty, and sounds crispy when you stir it. It usually takes a total of 20-25 minutes, but depends on your oven.
- Cool to room temperature and pack in airtight containers.
ubc, soymilk, canola oil, salt, cinnamon, rolled oats, ubc, ubc
Taken from tastykitchen.com/recipes/breakfastbrunch/coconut-almond-granola-2/ (may not work)