Chunky coconut, almond, pecan granola

The original recipe has added sugar, but we decide not to add sugar. Also, we haven't try, but perhaps maple syrup can be substituted with honey.

Ingredients

• 1 1/2 cups (135 g) rolled oats 
• 1/2 cup (40 g) unsweetened coconut flake (large flakes are best) 
• 1/2 cup (54 g) slivered raw almonds (or raw almonds, chopped) 
• 1/2 cup (50 g) raw pecan halves 
• 1 Tbsp (12 g) coconut sugar 
• 1/4 tsp sea salt 
• 3 Tbsp (45 ml) coconut oil 
• 1/3 cup (80 ml) maple syrup
• 1 tsp pure vanilla extract 

Instructions

• Preheat oven to 325 degrees F. 
• Add oats, coconut, almonds, pecans, and salt to a large mixing bowl - stir to combine. 
• To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently. The original recipe said until the two are totally combined and there is no visible separation. But we never succeeded to make them totally combined with no visible separation. Add vanilla, whisk once more. 
• Immediately pour over 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 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly). 
• To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible! 
• Bake 5-7 minutes more, watching carefully as to not let it burn. You'll know it's done when the granola is golden brown and very fragrant. 
• Let cool completely before enjoying. 
• Store in a sealed bag or container at room temperature for 2 weeks, or in the freezer for up to 1 month. 

Get the original recipe here http://minimalistbaker.com/super-chunky-coconut-granola/