Almond Coconut Granola
For a quick, filling breakfast serve over yogurt or with milk and add fresh or dried fruit.
4 cups oats (gluten free oats if you are gf)
2 cups sliced almonds
1/4 cup wheat germ
2 tablespoons milled flax seed
2 tablespoons chia seeds
1/4 teaspoon salt
1/2 cup coconut oil
1/2 cup honey
2 teaspoons almond extract
Preheat the oven to 375 degrees. If your coconut oil is hard, measure out into a medium oven safe bowl and put into preheating oven to liquify. Line a cookie sheet with a silpat or parchment paper.
In a large bowl combine oats, almonds, wheat germ, flax seed, chia seeds and salt. Carefully remove the coconut oil from the oven and whisk in the honey and almond extract. Pour the liquid over the oat mixture and stir to combine.
Spread over baking sheet and put in the oven for 8 minutes. Stir and bake for 8 more minutes. Cool completely by placing baking sheet on a cooling rack. Store in an airtight container.
We serve this over yogurt or with almond milk and fresh fruit.