Coconut Granola

On Sunday I meal prep for the upcoming week. It makes my mornings so much easier if lunch salads are made, breakfast sandwiches are made and frozen , pancakes are cooked and ready to be warmed and fruit salad is made to eat with cereal or oatmeal on rushed mornings. My husband loves anything made with coconut, so I make a batch of this coconut granola for him to take to his office and snack on during the week. It is so easy and it costs way less than buying granola at a store. Those prices are ridiculous when you can make it in half an hour at home and you control what goes in it. This recipe calls for coconut oil, maple syrup and a tad bit of sugar to sweeten it up and it is out of this world. Sometimes I add mini chocolate chips or dried pineapple and extra roasted coconut chips, but even without the additions it is a winner.

Coconut Pecan Maple Granola

1 1/2 c old fashioned rolled oats
1 c roasted coconut flakes ( I use Trader Joe's)
1 c sliced almonds
1 c pecan halves
1 T sugar
1/4 tsp salt
3 T coconut oil
1/3 c quality maple syrup
1 tsp vanilla  or coconut extract

Preheat oven to 325 degrees.

In a large bowl, mix together the oats, coconut flakes, almonds, pecans, sugar and salt.
In a saucepan, add the coconut oil and maple syrup. Stir until melted and mixed well. Add the vanilla or coconut extract and mix well.
Pour the coconut oil mixture over the oats and stir very well to make sure all of the oats have been coated.
Spread the granola on a baking sheet in an even layer and bake for 12 to 14 minutes.
Remove from oven and let it cool completely.
Once cooled you can break it up and add chocolate chips, dried pineapple or roasted coconut flakes.
Store in an airtight container.