Toasted Coconut & Pecan Granola

Ingredients

• 4 cups old-fashioned rolled oats
• 1½ cups whole pecans
• ¾ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ cup The Anointed Olive Hojiblanca Extra Virgin Olive Oil, or another mild EVOO
• ½ cup honey
• 1 teaspoon vanilla extract
• 1½ cups sweetened coconut flakes

Instructions

1. Prepare the oven and pan. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Mix the granola. In a large bowl, combine all ingredients, gently folding until the oats, pecans, and coconut are evenly coated.
3. Spread and press. Transfer the mixture to the prepared baking sheet. Spread into an even layer with a spatula, then press firmly.
4. Bake. Bake for approximately 25 minutes, stirring halfway through. After stirring, press the mixture firmly back into an even layer. Watch closely toward the end to prevent the coconut and pecans from overbrowning.
5. Cool completely. Leave the granola undisturbed on the pan for at least 3 hours, until completely cool. It will crisp as it cools.
6. Break into clusters. Use your hands to break the cooled granola into pieces.

Storage

Store in an airtight container at room temperature for 2–3 weeks.

For bigger clusters: Press the mixture firmly after stirring and let it cool completely before breaking it apart.