Coconut Macaroon Granola

I rarely buy it or make it but granola is one of my favourite things to eat, especially the clumpy crunchy kind. This one isn't the clumpy kind but it is crunchy and also full of coconut (another serious love of mine). I ate it with pineapple and yogurt once, but I preferred eating it with some almond milk because then I can really taste the coconut mmm.

If this sounds good, you might also like:
Perfectly Crunchy Granola
Coconut Raspberry Walnut Power Bars
Caramel Walnut Chocolate Chunk Granola
Low-Fat Winter Fruit Granola

Coconut Macaroon Granola
Adapted from Healthy Food For Living

Makes about 8 cups

3 cups old fashioned rolled oats
1/4 cup unsweetened applesauce
2 tbsp coconut oil, melted
1/4 cup + 2 tbsp pure maple syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1/4 tsp salt
1 cup unsweetened shredded coconut

Preheat oven to 325F. Prepare a baking sheet with a silicon baking mat or parchment paper.

In a large bowl, whisk together the applesauce, coconut oil, maple syrup, vanilla extract, and salt.

Add oats and coconut to the large bowl and stir until evenly coated. Spread mixture on the prepared baking sheet in an even layer.

Bake for 15-20 minutes, or until the edges of the granola are beginning to turn golden brown. Remove sheet from the oven, stir, and bake for an additional 10 minutes, or until the granola is golden brown and crisp (for a chewier granola, shave off 3-5 minutes from each baking time). Remove from the oven and cool completely. Store in an airtight container.