Almond Coconut Granola
- 7- 1/2 cups Old Fashioned Oats
- 1 cup Coconut, Shredded
- 2 Tablespoons Ground Flax
- 1/2 cups Slivered Almonds
- 3/4 cups Dried Pineapple - Small Pieces
- 4 Tablespoons Brown Rice Syrup
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Applesauce (unsweetened)
- 3 Tablespoons Cashew Nut Butter
- 1/4 cups Brown Sugar
- 1/2 teaspoons Almond Extract
- 1/4 teaspoons Vanilla Extract
- Preheat oven to 300F.
- In a medium saucepan over medium heat, add the wet ingredients (brown rice syrup through the end of the list).
- Stir well.
- Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
- In a very large mixing bowl, mix together the oats, coconut, ground flax and almonds.
- Add the wet mixture (while still warm) over top of the dry mixture and stir well.
- It will be very thick and hard to stir but keep at it until everything is thoroughly combined.
- Spread the mixture onto a pan that has been lined with parchment paper or a non-stick mat.
- Bake in the oven for 30 minutes.
- Stir the granola to ensure even baking and place back in the oven for 15 minutes longer.
- Then remove it from the heat and stir it.
- Add your dried pineapple and stir.
- Allow to cool for 20-25 minutes on the pan before serving.
- The granola will stiffen up as it cools.
- Makes about 10 cups.
- Store in an airtight container.
- Note: You can probably substitute the brown rice syrup and maple syrup for other liquid sweeteners such as agave nectar or honey.
- However, please note that the flavour and crispness will change if you do this.
- Enjoy!
- !
- Makes about 22 1/2 cup servings.
- Calories per 1/2 cup: 147, Fat: 5.4, Cholesterol: 0, Sodium: 11.4, Potassium: 58, Carbs: 22, Fiber: 3, Sugar: 6.3, Protein: 3.9
oats, coconut, ground flax, pineapple, brown rice syrup, maple syrup, coconut oil, applesauce, cashew nut butter, brown sugar, almond extract, vanilla
Taken from tastykitchen.com/recipes/special-dietary-needs/almond-coconut-granola-2/ (may not work)