5 c. old fashioned rolled oats
1 1/2 c. sliced almonds
1 tsp. cinnamon
1/4 tsp. salt
1 c. pure maple syrup
1/2 c. melted coconut oil
1/2 tsp. almond extract
2 Tbs. vanilla extract (yes, 2 Tbs)
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and melted coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat.
Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely- the air will help the granola obtain a crunchy texture.
Store in an airtight container at room temperature for up to 3 weeks.
You can add in other things after you make this basic recipe. I loves crasins and white chocolate chips!
{from Sally's Baking Addiction}
