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Do It Yourself Granola


Do It Yourself Granola

For the best granola you've ever tasted, think outside the box. Emily Hutchinson's basic granola recipe uses simple pantry staples and can be easily customized for food preferences and allergies.
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Do It Yourself Granola

Emily Hutchinson



2 1⁄4 cup rolled oats
2/3 cup sliced almonds
1 teaspoon ground cinnamon
Pinch of salt
1/3 cup honey or maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
Ground flax optional
Add dried cranberries, cherries, pumpkin seeds, etc.


1. Preheat oven to 300 degrees F.
2. In a large bowl mix oats, almonds, cinnamon and salt, stir together and set aside.
3. Next, take a small microwave safe bowl and melt coconut oil. Add in honey and stir, it will separate a little but try and whisk to incorporate. Add into bowl with oats and stir until oat mix is evenly coated.
4. Line a cookie sheet with parchment and turn out the oats onto the sheet. Spread in 1⁄4 to 1⁄2 inch thickness and bake for 20 minutes on the middle rack, stir after 10 minutes so it doesn't burn.
5. After 20 minutes of baking stir granola one last time and turn up the oven to 350 degrees F. Bake for a final 10 minutes or until golden brown.
6. Allow granola to cool completely, 45 minutes and then store in a large zip lock bag or airtight container for 3 weeks.




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