Double Almond Paleo Granola
Ingredients
- 3 cups blanched sliced almonds
- 2 cups slivered almonds 8 ounces
- 1 ½ cups unsweetened coconut I love the organic coconut from Trader Joe's
- ½ cup sesame seeds
- ½ cup pure maple syrup
- ¼ cup coconut oil
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
Instructions
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Preheat oven to 275˚F. Line a sheet pan with foil. Spray foil generously with cooking spray. Rub the pan with a paper towel to evenly coat pan with oil. Spray again lightly (Don’t skip this step. This will keep the granola from sticking to the pan after baking)
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Combine almonds, coconut and sesame seeds in a large bowl.
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Over low heat, combine maple syrup and coconut oil until heated through. (You can also heat the maple syrup and coconut oil in the microwave on high heat for 1 minute or until coconut oil is melted.) Remove from heat and stir in vanilla and salt.
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Pour over almond/sesame seed mixture and mix well. Transfer mixture to the prepared baking sheet. Be sure to scrape all the good maple syrup/oil mixture that's left in the bowl. Spread to an even thickness.
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Bake for 30 minutes then stir well with a spatula to redistribute. Return to oven and bake another 15-25 minutes or until a medium golden brown.
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Remove from oven and allow to cool completely on the pan then transfer to airtight storage containers (I use wide-mouth glass jars.) Can be stored at room temperature for a week to 10 days and in the freezer for several months.
Recipe Notes
See Café Tips above for further tips and more detailed instructions.