Coconut Oil Granola

On Pinterest lately, I've seen a few recipes for granola using coconut oil instead of canola or some other kind of oil.  I have coconut oil on hand and don't use it enough, so I figured I'd take my regular granola recipe and just swap out the regular oil for coconut.  The recipe already contains coconut, so it was perfect.  I had to melt the coconut oil first in the microwave, and it did not lend a strong coconut flavor to the granola.  I would have been fine either way, but this way, my picky kids ate it without protest.  :) 

Almond Maple Coconut Oil Granola
adapted from here and Allrecipes.com

3 cups rolled oats
1/2 cup sliced almonds or walnuts
2/3 cup raw whole almonds
1/4 cup wheat germ
2 Tablespoons ground flax seeds
1/2 cup pepitas, optional (shelled pumpkin seeds)
1/2 (14 ounce) package flaked coconut
1/3 cup unsalted sunflower seeds
1/3 cup pure maple syrup
2 Tablespoons packed dark brown sugar
1/4 cup coconut oil, melted
2 Tablespoons cup warm water
1/8 teaspoon salt

1. Preheat the oven to 250 degrees F (120 degrees C). Lightly grease 1 large cookie sheets (I use a 9x13 pan) with cooking spray.

2. In a large bowl, toss together the oats, almonds, wheat germ, flax, pepitas, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, coconut oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet.

3. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally (every 15-25 min) until evenly toasted. Cool, and store in an airtight container at room temperature.

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