Gluten-Free UPDATE for Coconut / Pecan Granola

6 cups old fashioned oats

2 cups Unsweetened coconut flakes (it's really just 1 whole package...)

1 cup pecan pieces

1 cup raw pepitas (these are GREEN unshelled pumpkin seeds)

2/3 cup milled flax seed

1 Tablespoon cinnamon

1/2 teaspoon sea salt

1 1/2 cups brown sugar

1/2 cup water

1/2 cup unrefined, coconut oil

1 Tablespoon vanilla

1 teaspoon almond extract

(optional:) 1 teaspoon coconut extract 

2 baking sheets (preferred: pampered chef bar pans)

parchment paper

In a large bowl mix together oats, unsweetened coconut, pecan pieces, pepitas, milled flax seed, cinnamon and sea salt.  

Combine well. 

In a small or medium sauce pan, combine water and brown sugar.  
Bring to a boil for 1 minute.  

Remove from heat.  
Add unrefined coconut oil, vanilla and almond extract to the water and sugar mixture. 

Last combing step!  
Add your sugar mixture to the large bowl.  
Combine wet and dry ingredients until mixture is uniform and not clumpy.

Line  2 baking sheets with parchment paper.  
Divide 1/2 of the mixture between the baking sheets and level.

Bake in the oven at 250, with your racks evenly spaced, for your first set of 18-20 minutes.  

Remove both pans and gently remix your granola on each baking sheet.  
Replace baking sheet to your oven - SWITCHING THEIR POSITION.  

Bake another 18-20 minutes, your second set... and... 

REPEAT:

Remove both pans and gently remix your granola on each baking sheet.  
Replace baking sheet to your oven - SWITCHING THEIR POSITION.

Bake for your third and LAST TIME!  18-20 minutes... and... 

REPEAT:  
Remove both pans and gently remix your granola on each baking sheet.  

Let cool completely before transferring it to an air-tight container. 

Enjoy this form of "oatmeal" as a quick snack, as cereal with milk, or with your favorite yogurt.  (Definitely makes Non-fat Greek yogurt happier... as well as "oatmeal" traumatized children!!!)





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