Jennifer LeBow’s Super Crunchy Granola Recipe

Jen LeBow’s Super Crunchy Granola

Preheat your oven to 375 degrees.

In a bowl, mix and then set aside:

4 ½ cups rolled oats

½ cup shredded unsweetened coconut flakes

1 ½ cups almonds (broken up a little, but not into tiny pieces)

1 ½ cups pecans (broken up a little, but not into tiny pieces)

¼ cup sugar

1 ½ T cocoa powder

¾ T ground cinnamon

¼ t salt

 

In a small saucepan over medium-low heat, combine:

3/8 cup coconut oil

¾ cup (a bit heavy) maple syrup

1 ½ t vanilla extract

 

Add melted liquid to dry ingredients in bowl and mix well.

 

Spread mixture into a single layer over 2 large cookie sheets (or 3 medium).

 

Bake 20 minutes.

 

Reduce heat to 325 degrees and add 1/3 cup craisins and stir them in amongst the rest of the granola.

Cook granola 5 more minutes or until very golden brown—if it’s undercooked, it won’t crisp up.

Let it sit for an hour or so before transferring it to an airtight container as any residual heat will reduce the crunchiness.