Spiced Pistachio and Toasted Coconut Granola

• 1/2 cups Coconut, Sweetened Or Unsweetened
• 1/2 cups Honey
• 2 Tablespoons Coconut Butter
• 1 teaspoon Real Vanilla Extract
• 1/4 teaspoons Ground Cardamom
• 1/4 teaspoons Ground Cinnamon
• 1 pinch Kosher Salt, Plus More If Desired
• 2 cups Un-Cooked, Old Fashioned Rolled Oats
• 13 cups Roughly Chopped Pistachios
• 1 whole Egg White (optional)

1. To toast the coconut just preheat your oven to 300 F. Scatter the coconut onto a rimmed sheet pan and bake for 5-8 minutes or until golden, stirring (and checking on it) often.
2. When done remove from the oven.
3. In a small bowl combine the honey, coconut butter, vanilla, cardamom, cinnamon and a pinch of kosher salt.
4. Stir and set off to the side.
5. In a large mixing bowl combine the oats, pistachios and toasted coconut then pour in the honey mixture.
6. Stir to combine.
7. Spread the granola mixture onto the same rimmed sheet pan you used for the coconut and bake at 350 F for 10 minutes, rotating the pan halfway through the baking time.
8. Note: For a chunky granola simply beat an egg white and mix it into the granola after its been baking for 10 minutes.
9. This step is purely optional.
10. After 10 minutes of bake time remove the pan from the oven.
11. Stir, then put it back into the oven and continue to bake for an additional 5-10 minutes or until the granola is a deep golden color.
12. Remove pan from oven.
13. Let granola cool on the pan then store in an airtight container for a few weeks..
14. Serve as a snack or add some milk and enjoy it as breakfast.

coconut, honey, coconut butter, vanilla, ground cardamom, ground cinnamon, kosher salt, oats, pistachios, egg

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spiced-pistachio-and-toasted-coconut-granola/ (may not work)