I love making a big batch of granola on the weekend because it then gives me something to eat all week for breakfast that simply involves pouring it into a bowl and adding some milk (almond milk in my case). This recipe uses coconut oil, which perhaps was done by the original source to make it vegan, but for me, I just love the taste of coconut and how light it keeps this granola. It’s Sunday morning still, so go on, make yourself some granola, and you’ll be thanking me every day this week ahead as you enjoy it for breakfast!

Recipe adapted from here.

Ingredients
1 cup almonds
3 cups old fashioned oats (not the quick cooking kind)
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup honey
3 tablespoon coconut oil
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Note- I doubled the recipe, so the pictures below will show everything doubled. 

1. Preheat the oven to 35o degrees. Prepare a pan with sides by lining it with a silicone liner or wax paper. If using wax paper, I’d also spray the wax paper with cooking spray.

2. Pour the almonds into a food processor, and pulse a few times. You want half to be finely chopped, and the other half to be in bigger chunks.

3. Once done, place the almonds in a bowl, and add the oats, salt, and brown sugar. Mix well.

4. In a small heat proof bowl, place the honey and coconut oil and heat for 40 seconds, or until it is hot enough for the coconut oil to dissolve when you stir it.

5. Pour this hot liquid over the oats, and mix until all of the oats are evenly coated.

6. Spread the mixture on the baking sheet you prepared. Cook for 5 minutes.

7. After 5 minutes, use a spatula to mix up the granola, and return the pan to the oven and cook for 5-10 more minutes. The original recipe said 5, and will leave with you a very lightly cooked granola. I prefer mine to be a bit more cooked, so I did 10 more minutes.

8. Once the granola is cooked to your liking, remove it and let it cool before breaking it into pieces and removing it from the pan. Store in an airtight container. It will probably last up to a week in this container, but we always finish eating it before then.