Adapted from Flour and my mom’s recipe
2 3/4 cups (300 grams) old fashioned rolled oats
1 3/4 cups (230 grams) wheat germ
3/4 cup (90 grams) shredded sweetened coconut
3/4 cup (75 grams) chopped walnuts
3/4 cup (75 grams) whole almonds
2 1/2 tsp ground cinnamon
1 tsp kosher salt
1 cup (200 grams) canola oil
1 cup (340 grams) honey
4 tsp coconut extract
Optional: any sort of dried fruit your heart desires (I recommend pineapple or golden raisins for this one) can be added after the granola is cooled, otherwise, garnish your yogurt and granola with fresh berries or bananas!
Preheat the oven to 350 degrees. Line a metal baking sheet (or much easier, a metal 9X13 cake pan, though you might have to bake it in 2 batches) with parchment paper.
Mix all of the dry ingredients together. Whisk the wet ingredients (oil, honey, extract)together. Pour the wet ingredients over the dry and mix until evenly coated. Only add enough of the liquid until you get an even coat. If you don’t need all of it, don’t use all of it. It shouldn’t be wet, just sort of sticky. You can add more nuts, oats, etc, to suit your taste; alter the liquid accordingly. Just use the same proportions. The type of extract you use is up to you as well. If you use vanilla, I’d use about half the amount because of it’s stronger flavor.
Spread the granola on your prepared baking sheet. Bake for 30-40 minutes or until golden brown, stirring about every 10 minutes to keep from burning. Make sure that the granola is spread in the same thickness all the way out to the edge of your pan or the little burnt crisps will ruin your flavor!