The Best Coconut Granola Ever
1 1/2 cups gluten-free rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup slivered almonds
1/4 cup pecan halves
1/4 cup walnut halves
1/4 cup macadamia nuts
1 tablespoon coconut sugar
1/2 teaspoon sea salt
3 tablespoons coconut oil
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1/4 cup dried pineapple, chopped
1/4 golden raisins
Preheat oven to 325 degrees.
Add oats, coconut, nuts, coconut sugar, and salt to a large mixing bowl and stir to combine.
Add the coconut oil, honey, and vanilla to the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
Bake for 25 minutes, watching carefully as to not let it burn.
Cool completely before stirring or breaking into pieces. Add dried pineapple to the pan. Break into clumps.
Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.