Paleo Coconut Almond Granola Recipes

PALEO COCONUT ALMOND GRANOLA

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, whisk together the maple syrup, avocado oil, vanilla extract, almond extract, cinnamon and salt. Add in the remaining ingredients and stir well to coat. Spread the granola out on a baking tray and bake for 10 minutes. Stir the granola and bake for another 6-8 minutes or until it is golden brown. Allow the granola to cool completely before serving.

COCONUT ALMOND CLUSTER GRANOLA

Steps:

• Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
• 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.
• In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams 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.
• Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
• 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.