BREAKFAST: Toasted Coconut and Almond Granola

Hi friends! It's been a pretty long time since I've made a blog post, but I'm happy to share a new granola recipe with you guys! The original is from Pick Up Limes (where else?), and it's something I eat for breakfast and as a snack. (Those late nights studying for my AP Calc final last week...yep, that's where all my granola disappeared.)

Granola is one of those recipes that are extremely versatile and can be put together with all sorts of ingredients, so this is just one of the variations possible, using whatever nuts, seeds, and dried fruit that I had at the moment.

I have lots of new article ideas and recipes planned, but with the upcoming season of AP exams, I'm not sure when I"ll get around to writing them. For now though, enjoy this toasted coconut and almond granola recipe!

Ingredients:

• 3 cups rolled oats

• 1 cup raw almonds (chopped or sliced)

• 1/2 cup raw pumpkin seeds

• 3/4 cup unsweetened coconut flakes

• 1/4 cup brown sugar

• 1/4 cup honey (or any other sweetener)

• 1/4 cup vegetable oil

• 3/4 teaspoon salt

• 1/2 cup dried fruit (I used cranberries)

• 1/2 cup ground flax seeds

Directions:

1. Preheat the oven to 250 degrees Fahrenheit and place a baking sheet (parchment paper) on a baking pan.

2. In a large bowl, combine the oats, nuts, seeds, coconut and brown sugar.

3. In a medium bowl combine the honey, oil and salt.

4. Combine the two mixtures together and mix. Add the ground flax seeds and incorporate into the mixture. Pour onto baking sheet.

5. Cook for 1 hour and 15 minutes, stirring every 15-20 minutes or until an even, golden color is achieved.

6. Let the granola cool and harden. Add any dried fruit at this time (don't put it in the oven!!)