Preheat the oven to 300 degrees.
Combine these in a large bowl and set aside.
3 cups rolled oats (I roll my own!)
Combine these in a food processor and pulse 8-10 times to break up the full-size nuts, then add to the bowl of dry ingredients above.
2 cups raw sliced almonds
Whisk these together and add to dry ingredients, stirring well with a spoon or your hands.
1/4 cup olive oil
Spread the mixture onto parchment-lined cooking trays, making a fairly flat layer of granola for baking - if you heap it too high, it won’t get perfectly crispy. Bake for about 20 minutes, tossing once at 10 minutes. Watch the coconut flakes - when they start to brown, it’s getting close to done!
Remove and allow to cool for five minutes on trays, then transfer to a large bowl and allow to cool completely. We usually store ours in large mason jars, where it will keep for several weeks at room temperature if stored in a cool place out of direct sunlight.
My favorite way to eat it is with cooked brown rice, fresh berries, and a little bit of almond milk - the perfect energizing breakfast. I also grab a handful here and there for a snack, or even a little bowl for dessert when I’m trying to eat less sugar.
Enjoy, and let us know if you try it!!
With love and tasty treats from us to you,