Ingredients
3cupsrolled oats,not quick oats
1cupalmonds,(a scant cup), slivered
1cupsweetened coconut,shredded
⅓cuplight brown sugar,packed
⅓cuphoney
¼cupcoconut oil
½tspsalt
¾tspcoconut extract
Preparation
Preheat the oven to 250 degrees F.
In a large mixing bowl, toss together the oats, almonds, and coconut. Set aside.
In a separate microwave-safe mixing bowl, combine brown sugar, honey, coconut oil, and salt and heat in microwave on high power for 1 minute, stirring once halfway through heating.
Stir in the coconut extract and pour the mixture over oats and toss until evenly coated.
Spread the oat-covered mixture in an even layer into a rimmed, parchment paper-lined cookie sheet.
Bake in the oven for about 45 to 55 minutes until golden brown, stirring every 15 minutes. Remove from the oven and cool completely.
Serve and enjoy!
