How to make delicious homemade maple almond granola

 Homemade granola: the cheaper and better breakfast/snack that lasts all week

About 3 years ago, I started buying granola from my Local Food Co-Op. It was about $10/bag & it disappeared very quickly in my house. The co-op only offered my favorite flavor periodically, so I was inspired to make my own maple almond granola. You can flex any of the nuts & seeds in the recipe or increase the wet ingredients for even more clumps. 

Take it out of the oven at the recommended time. It won't look done until it's cooled and hardened. The almond extract in this is a game changer!

Facebook Permalink: https://www.facebook.com/christabieglerrd/videos/1752166555006861/

This recipe was originally published at Iowa Girl Eats blog & I make modifications as desired (like double pecans!): 

Maple Almond Granola:

Ingredients
3 cups certified gluten­free old fashioned oats
1 cup whole raw almonds, divided
1/2 cup chopped pecans
1/4 cup sesame seeds
1/2 teaspoon salt
dash of cinnamon
6 Tablespoons real maple syrup
1/4 cup coconut oil
2 Tablespoons honey
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup dried fruit, optional (I would recommend refrigerating if you use dry fruit)

Directions
1. Preheat oven to 300 degrees then line a baking sheet with a silpat or parchment paper and set aside.
2. Combine oats, 1/2 cup almonds, pecans, sesame seeds, salt, and cinnamon in a large bowl. Roughly chop remaining almonds then
add to the bowl and mix to combine. In a small saucepan, melt coconut oil in maple syrup and honey. Once melted remove from heat
and stir in vanilla and almond extracts. Pour into oat mixture then stir until well coated.
3. Spread mixture onto prepared baking sheet then bake for 25­30 minutes, stirring halfway through, or until granola is golden brown
(granola will not be crunchy when hot.) Cool completely then stir in dried fruit (if using,) and store in a container with a tight­fitting lid at
room temperature for up to 2 weeks.