vegetable oil spray, or butter, for the baking sheet
5 1/2 cups
1 1/4 cup
unsweetened coconut flakes
1 1/4 cup
almonds, coarsely chopped
Preheat the oven to 190°C/375°F. Lightly oil a large baking sheet (about 30 x 38 cm).
Combine the dry ingredients in a large bowl. Pour the oil, honey, and maple syrup into a small bowl, then warm it up about 30 seconds in a microwave oven. Pour this mixture over the dry ingredients then toss well. Spread the mixture onto the prepared baking sheet.
Bake in the middle of the oven for about 25 to 30 min or until golden brown and crispy. Stir every 10 min to brown evenly and avoid burning the mixture.
Let the granola cool down: It will become crispier and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, transfer it to an airtight container or plastic bag.
The granola will keep for several weeks in the refrigerator; up to 3 months in the freezer.
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