VANILLA-ALMOND GRANOLA by NancyC
Makes about 6 1/2 cups

4 cups old-fashioned rolled oats (do not use quick oats)
1 1/2 cups sliced or slivered almonds
1/2 cup wheat germ or ground flax seed
1/2 cup raw sunflower kernels (if you use roasted kernels, add those to the mixture after baking)
Optional: 1/4 cup packed brown sugar (if you want your granola sweeter)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup plus 1 Tablespoon honey
1/4 cup melted coconut oil
1/2 teaspoon pure almond extract
2 Tablespoons pure vanilla extract
Parchment paper for lining baking sheet

Preheat oven to 300˚F. Line a 10 x 15″ or 13 x 18″ baking sheet with parchment paper; set aside.

In a large bowl, toss the oats, almonds, wheat germ or ground flax seed, sunflower kernels, brown sugar (if using), salt, cinnamon, and nutmeg; set aside.

In a small microwaveable bowl, heat honey for 20 to 30 seconds to make the consistency thinner. Then, in a medium size bowl, blend honey and melted coconut oil. Stir in the almond and vanilla extracts, blending everything well. Pour honey mixture over oat mixture and toss until the oat mixture is well coated.

Spread granola mixture on prepared baking sheet and bake at 300˚F for 45 minutes, until mixture is golden, stirring every 15 minutes. Remove from oven and let granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to three weeks.

Recipe from NancyC | nancy-c.com