3 cups of gluten free rolled oats
1 cup of almonds (blanched, flaked or whole)
1 cup of unsweetened shredded coconut
1 teaspoon of cinnamon
1/2 teaspoon of salt
3/4 cup of pure maple syrup
1/4 cup of melted coconut oil
1 – 2 teaspoons of almond or vanilla extract
In a large bowl mix together rolled oats, cinnamon, salt, coconut, and almonds. Make sure it is well mixed before adding the liquids – this will prevent the cinnamon and salt from forming into glops on the oats.
Add in the maple syrup, coconut oil, and 1 teaspoon almond extract. Give it a quick taste. If you want to add more then add ½ teaspoon at a time, tasting in-between, until you achieve your desired taste.
Spread out granola mixture on baking sheet sprayed with cooking spray.
Bake for 35 minutes. Stir at 20 minutes then stir every 5-7 minutes. I found this batch to cook faster than others so keep an eye on it so the granola does not burn.
Let cool and place in large mason jar or air tight container.