Peanut Butter Coconut Granola
4 cups gluten free rolled oats
1/3 cup unsweetened coconut flakes
3/4 cups peanut butter
1 tablespoon earth balance
1/4 cup pure honey
1/3 cup almond milk
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup organic brown sugar
1 tablespoon flaxseed meal
1/3 cup golden raisins
1/3 cup dried cranberries
- Pre-heat oven to 200 degree. In a small saucepan on low heat, melt earth balance, peanut butter, brown sugar, maple syrup, honey, and vanilla stirring constantly. Stir in almond milk until smooth. Set mixture aside
- In a large bowl combine oats, coconut flakes, and flaxseed meal. Combine peanut butter to dry mixture making sure to coat well. Stir in raisins and cranberries. Spread the moistened mixture on a olive oil sprayed cookie sheet.
- Bake granola for 60-65 minutes or until golden and crisp. Remove granola from oven and allow to cool on a baking rack for 15-20 minutes, cut granola into squares.