4-5 c gluten free oats (I used Bob's Red Mill)
1/4 c canola oil
1/4 c honey
1/2 c shredded coconut
1/4-1/2 c slivered almonds
- Combine all ingredients in a bowl and stir to coat evenly.
- Spread on a cookie sheet and bake at 300 for 25-30 minutes, taking out to stir every 10 minutes.
- Let cool and store in an airtight container.
I like to add craisins once the granola has cooled.