i love granola and typically buy it at Whole Foods, but Jamie saw this in the New York Times and handed it to me and said "this looks like something I would like". After making it once, we are now hooked.
1/2 cup coconut oil
2/3 cup pure maple syrup
2/3 cup light brown sugar or turbinado
2/3 cup almond milk or coconut milk
1 1/2 t fine sea salt
2 t vanilla extract
5 cups old fashioned rolled oats, divided 1 3/4 and 3 1/4
1 cup unsweetened coconut flakes, divided, 1/4 c and 3/4 cup
1 t. cinnamon
1 t. ground ginger
1 cup sliced almonds
1/2 cup chopped pecans
Heat oven to 325. Line 2 baking sheets with parchment.
In a saucepan over medium heat, combine coconut oil, maple syrup, brown sugar, coconut milk and salt and bring to a simmer, when sugar has dissolved, stir in vanilla and let cool slightly.
In a food processor, grind 1 1/4 oats and 1/4 cup coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, and nuts. Pour maple syrup mixture over and stir to combine.
Spread oat mixture on the the prepares cookie sheets, pinching together into clumps. (Mine had a few clumps)
Bake 40 to 50 minutes, flipping the mixture (taking care not to break up clumps) every 15 minutes. The mixture is done when it's golden brown and starting to crisp. It will continue to crisp up agree it cools. Cool in pan and store in an airtight container at room temperature for up to 1 month.
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