2 1/2 cups old-fashioned rolled oats
1 cup chopped almonds
1 cup unsweetened coconut
1/2 cup ground flaxseed
1/2 teaspoon salt
1/2 cup honey
1/3 cup coconut butter (make your own, see here)
2 tablespoons coconut oil (measure solid)
2 tablespoon butter
1 tablespoon vanilla extract
Preheat oven to 325 degrees.
In a large bowl stir together oats, almonds, coconut, ground flaxseed and salt. In a small saucepan heat honey, coconut butter, coconut oil and butter over low heat, stirring until melted and combined. Remove from heat and add vanilla; pour butter mixture over oat mixture and stir until combined and equally moistened.
On a large baking sheet, spread the granola evenly in a thin layer. Bake for 10 minutes, toss and bake 10 minutes more. Toss again, and then bake for 10 minutes, stirring every 3 minutes until the granola is golden brown. Let granola cool on the pan for about 1 hour. Granola may be kept in an airtight container at room temperature for up to 1 week.
I ate my granola with Greek Gods Honey Yogurt (which is evil in a it's so creamy and delicious, I can't stop eating it kind of way) and raspberries.
Recipe barely changed from How Sweet It Is