Honey Almond Granola

Ingredients

• 4 cups old-fashioned rolled oats
• 1 1/2 cups raw slivered almonds (or other nuts*)
• 1 teaspoon fine-grain sea salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup melted coconut oil (or olive oil)
• 1/2 cup + 1 tablespoon honey (or maple syrup)
• 3/4 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
2. Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
3. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes
Yields 5 to 6 cups of granola.
*If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds (sunflower seeds, pepitas, etc.), wait to stir them into the granola until you remove it from the oven halfway through cooking.

Adapted from http://cookieandkate.com/2013/honey-almond-granola/