Toasted Coconut Granola

1/2 c coconut oil
*3/4 c sucanat or brown sugar (1/2 c if you like it less sweet)
1/2 c apple juice (or white grape)
2 tsp vanilla
1/2 tsp sea salt
4 c old fashioned rolled oats (for gluten-free use gluten-free oats)
1 c shredded unsweetened coconut

Grind (easy to do in a blender or coffee grinder):
1/4 c flax seeds (or use 1/3 c pre-ground flax)
3/4 c oats (or use 3/4 c oat flour)

Put coconut oil, sucanat/sugar, juice, vanilla, and salt into a large pot over low heat, and stir until sucanat/sugar has dissolved. Remove from heat and stir in flax and ground oats - mix until well incorporated. Add the 4c of oats and coconut and mix well.

Line one or two large jelly roll pans with silicone mats of parchment paper. Spread granola evenly onto pan/s. Bake in a pre-heated oven at 325 for about 30 - 45 minutes, stirring about every 10-15 minutes, until evenly toasted and golden. Keep your eye on the granola as it browns fast. Allow to cool to room temperature, then store in an air-tight container. Enjoy!

*If using all brown sugar, the granola will be slightly sweeter and crisper than with sucanat (which is a bit less sweet, and earthier tasting, as it's unrefined). I like using half and half.

Delightful Variations: Do one or more of the following:
Mix 1-2c chopped pecans (and/or walnuts, cashews, almonds) into mixture before baking.
Mix in 1-2c chopped pitted dates right after pulling the granola out of the oven, while it's still hot.
Add 1/2 - 1c chopped dark chocolate (or dark chocolate chips) to the granola once it has cooled completely.

Store in an air-tight container. Enjoy you original creation!