3 C. old-fashioned rolled oats - we like Bob's Red Mill Organic
2/3 C. shredded unsweetened coconut
1/2 C. wheat germ
2/3 C. sliced blanched almonds
1/4 tsp. salt
1/4 C. organic light corn syrup or simple syrup
1 Tbl. pure maple syrup
1/2 C unrefined virgin coconut oil (may substitute organic canola or safflower oil)
1 1/4 tsp. high-quality vanilla extract (we love Nielsen-Massey Tahitian Vanilla)
Preheat oven to 300 degrees. Generously grease a 10x15 inch jellyroll pan, using oil rather than butter or shortening.
Combine dry ingredients in a bowl and set aside.
In a small saucepan, combine corn syrup, maple syrup, coconut oil and vanilla extract; warm over medium heat while stirring constantly. Once the mixture foams, remove from heat and immediately add to the dry ingredients.
Mix thoroughly, and spread in the prepared jellyroll pan.
Bake 30-40 minutes, stirring thoroughly every 10 minutes. Granola is done when very lightly browned; careful not to overcook! Let cool, and store in an airtight container. Delicious as a snack, cereal, over yogurt (personal favorite!) or as the base for incredible homemade granola bars.
