Instructions

• Preheat the oven to 325°F. Line an 18×13" rimmed baking sheet with parchment paper and set it aside.
• In a large bowl, combine 3 cups rolled oats, 1 cup shaved or slivered almonds, and 1/2 cup unsweetened coconut flakes. Stir to mix and set the bowl aside.
• In a microwave-safe measuring cup or dish, add 1/4 cup coconut oil and 1/4 cup honey. Microwave for 15–30 seconds, or until the coconut oil is melted.
• Add 1/4 cup real maple syrup and 1/2 teaspoon fine sea salt to the melted oil and honey. Stir until the mixture is fully combined. If needed, microwave an additional 15 seconds to help combine.
• Pour the warm oil-and-sweetener mixture over the dry oat mixture. Use a rubber spatula to stir thoroughly until all the oats, almonds, and coconut flakes are evenly coated.
• Transfer the coated granola onto the prepared baking sheet and spread it into an even layer.
• Bake for 18–20 minutes, stirring once about halfway through baking to ensure even browning. Bake until the granola is just golden.
• Remove the baking sheet from the oven and let the granola cool completely on the sheet. (Cooling fully helps it crisp and makes it easier to break into pieces.)
• Once cool, break the granola into clusters or pieces with your hands and transfer to an airtight container.
• Store the granola in an airtight container for up to 4 weeks, or freeze for up to 3 months.