Coconut Almond Cluster Granola
Yield: 8 1/2 cups
Total time: 1 hour, plus cooling
1/2 cup coconut oil
1 tablespoon olive oil (or use more coconut oil)
2/3 cup pure maple syrup
2/3 cup packed turbinado or light brown sugar
2/3 cup coconut or almond milk
1 1/2 teaspoons fine sea salt
2 teaspoons vanilla extract
5 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon ground ginger or cardamom
1 cup sliced almonds
1/2 cup raw pumpkin seeds
1/2 cup sunflower seeds (optional, or use more pumpkin seeds or almonds)
1. Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
3. In a food processor, grind 1-1/4 cups of the oats and 1/4 cup of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
4. Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
5. Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it’s golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.