granolaWe made this for teacher gifts. Super easy, super yummy. Toss it over oatmeal, yogurt or ice cream. Or add milk for a tasty breakfast cereal.

1/4 cup coconut oil

1/3 cup  brown rice syrup

¼ cup maple syrup

1 tablespoon vanilla extract

3 cups rolled oats

1 cup sliced almonds

2 cups unsweetened shredded coconut

1 cup raisins or other chopped, dried fruit

Preheat oven to 325 degrees.

Combine the coconut oil, syrups and vanilla in a 3-quart mixing bowl and, using a wooden spoon, thoroughly blend.

Add the oats, coconut and almonds and mix well with the spoon until the oats are thoroughly coated.

Spread evenly on a large cookie sheet covered with parchment paper. Bake for 25 to 30 minutes.  After 7 minutes, stir and spread the mixture out again in an even layer.  Repeat after 7 minutes. Then stir every 5 minutes or until the oats are crisp and brown but not burned.

Remove from the oven and pour into a large wooden bowl to stop the cooking.

Add the raisins, let cool thoroughly.

Store in an airtight container in a cool spot. Makes 6 cups.