Maple Almond Granola

1. Pre-heat oven to 300 degrees F and move the center rack up a level so it's on the second level/rack from the top.
2. Line a rimmed baking sheet with parchment paper. Set aside.
3. In a large bowl, whisk together maple syrup, coconut oil, brown sugar, vanilla, honey and salt.
4. Add your oats and almonds, using a rubber spatula to fold the mixture together.
5. Use your spatula to pour the granola onto your parchment-paper lined baking pan.  Flatten the mixture into layer with your spatula, adding pressure to pack it down so the granola is nice and compact. You don't want to see the parchment paper peeking through, so if using a larger baking sheet, feel free to push the mixture to the side a little so the paper doesn't peek through.
6. Bake for 20 minutes, rotate the pan for even toasting, then bake for an additional 15-25 minutes, checking at the 15 min mark and yanking once it's deliciously golden.
7. Once you remove your granola from the oven, allow it to cool on the baking sheet on your counter (or atop a cooling rack) until completely cooled. This will give it some time to get that signature crunch we all know and love!

FOR THE GRANOLA BOWLS:

1. In theory, you'll want to whip up this tasty granola in advance, as it can be stored in an airtight container for 2 weeks; perfect for easy snacking and all your breakfast needs!
2. Top a jumbo scoop or two of your favorite Greek yogurt with fresh strawberries and blueberries and top with as much granola as your heart desires!
3. For a burst of tropical goodness and some heart-healthy fiber add some freshly toasted shredded coconut and chia seeds to the mix!

TOASTED COCONUT:

1. Heat a skillet to medium heat. Add desired amount of flaked or shredded coconut (sweetened or unsweetened - up to you!) and stir frequently as it begins to toast. Remove from heat once the coconut is mostly golden brown and top on your tasty granola bowls. Your toasted coconut will keep in an airtight container for at least 4 days, possibly longer.