Granola
4 cups old fashioned rolled oats
¼ cup flax seed meal
2 cups unsweetened shredded coconut
2 cups slivered or sliced almonds (can add 1 cup of other nuts if desired)
1 tsp kosher salt
1 tsp cinnamon
1 tsp nutmeg (fresh is best, but used ground if you don’t have it)
2/3 cup peanut oil
½ cup agave nectar
Preheat oven to 325 degrees F.
Toss the oats, flax seed meal, coconut, nuts, salt, cinnamon and nutmeg in a large mixing bowl. Mix oil with agave nectar and toss with oat mixture until well incorporated. Spread out on 2 cookie sheets and bake for approx 15 minutes, take out and stir with a wooden spoon. Return to the oven for approximately 10-15 minutes until medium/dark golden brown. Let cool completely, store in an airtight container.
¼ cup flax seed meal
2 cups unsweetened shredded coconut
2 cups slivered or sliced almonds (can add 1 cup of other nuts if desired)
1 tsp kosher salt
1 tsp cinnamon
1 tsp nutmeg (fresh is best, but used ground if you don’t have it)
2/3 cup peanut oil
½ cup agave nectar
Preheat oven to 325 degrees F.
Toss the oats, flax seed meal, coconut, nuts, salt, cinnamon and nutmeg in a large mixing bowl. Mix oil with agave nectar and toss with oat mixture until well incorporated. Spread out on 2 cookie sheets and bake for approx 15 minutes, take out and stir with a wooden spoon. Return to the oven for approximately 10-15 minutes until medium/dark golden brown. Let cool completely, store in an airtight container.
