granola - coconut almond granola

By tinathorn

Ingredients

• 6 cus rolled oats
• 1 3/4 cups raw untoasted sliced almonds
• 3 TBSP chia seeds
• 4 large egg whites
• 1/4 tsp sea salt
• 1/2 cup honey
• 1/4 cup maple syrup
• 1/3 cup melted and cooled coconut oil
• 2 1/2 tsp almond extract
• 2 cups coconut flakes

Preparation

Step 1

Preheat oven to 350, set a rack in the middle or upper part of oven, and set out two cookie sheets

In a large bowl, mix thoroughly together oats, almonds, chia seeds and 1 cup of coconut flakes. set aside.

Mis together melted and slightly cooled coconut oil, honey, maple syrup and almond extract. Combine well.

In a medium sized bowl whisk your egg whites and salt until whites are frothy.

combine the honey/maple syrup mixture into the frothy egg white and combine thoroughly. Pour egg mixture over your oat mixture and combine completely. There will be a tendency for dried oats to sink to the bottom - so mix well

once combined, divide granola between two cookie pans and spread out so that its a 1/4 o 1/2 inch layer evenly

bake 15-20 minutes on the upper rack, turning pan half way through baking time to insure even browning and baking. Remove pans from oven and flip and toss granola in pan breaking p any large pieces with spatula.

bake another 10 minutes or until granola is crispy and golden brown throughout.

remove pans from oven and allow to cool completely.. Once cooled add granola to a large bowl and mix in remaining 1 cup of coconut flakes.

store in an air tight container

will store at room temp for up to 2 weeks. can be frozen for up to 3 months