Olive Oil Granola

• 1 cup Unsweetened Coconut Flakes
• 3 cups Old Fashioned Oats
• 1/2 cups Almonds, Chopped
• 1/2 cups Pecans, Chopped
• 3 Tablespoons Unsweetened Cocoa Powder
• 1-1/2 teaspoon Cinnamon
• 1 teaspoon Salt
• 1/8 teaspoons Freshly Grated Nutmeg
• 1/4 cups Extra Virgin Olive Oil
• 1/4 cups Honey
• 1/3 cups Maple Syrup
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoons Molasses
• 1 cup Dried Fruit

1. Preheat oven to 350u0b0F. Spread the coconut flakes out in an even layer on a parchment-lined baking sheet and toast in the oven for about 4 minutes. The edges should just start to turn golden. Take care not to burn it-it happens very fast! Transfer coconut to a small bowl to cool, and reduce oven heat to 225u0b0F.
2. In a large mixing bowl, combine the oats with the nuts, cocoa powder, cinnamon, salt, and nutmeg.
3. In a medium mixing bowl, whisk together the olive oil, honey, maple syrup, vanilla extract, and molasses.
4. Add the wet ingredients to the dry and mix well. Spread the granola out with a rubber spatula in an even layer on a parchment-lined baking sheet (it helps if it has a rim).
5. Place in the oven and bake for about 30-40 minutes. Remove the granola from the oven every 10 minutes to stir it around so it all gets toasted. If you prefer a chewy granola, bake for about 30 minutes. If you like a crunchy granola, bake it for longer, but make sure it doesn't burn! Remember that as the granola cools, it will get harder.
6. After the granola has completely cooled, transfer it to a bowl. Mix in the toasted coconut and dried fruit.
7. Store in an airtight container for up to 2 weeks-if it lasts that long!

oats, pecans, cocoa, cinnamon, salt, nutmeg, ubc, ubc, maple syrup, vanilla, molasses, dried fruit

Taken from tastykitchen.com/recipes/breakfastbrunch/olive-oil-granola-3/ (may not work)