1 cup unsweetened wide-grated coconut (2.0 ounces)
4 cups old-fashioned rolled oats (12 ounces)
1 cup raw sliced almonds (3.1 ounces)
1/2 cup packed golden brown sugar (3.5 ounces)
1/3 cup raw brown and/or black sesame seeds (1.7 ounces)
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup sunflower oil (2.4 ounces)
1/4 cup honey (2.6 ounces)
2 tablespoons organic evaporated cane juice (0.6 ounces)
2 teaspoons vanilla extract (0.2 ounces)
Preheat oven to 350 degrees. Position oven rack to the center of the oven.
Place grated coconut in a shallow baking dish (i.e, a glass pie plate). Place in preheated oven for about 8 minutes, or until golden brown, stirring frequently. Remove from oven and set aside to cool.
Reduce oven temperature to 300 degrees.
In a very large bowl, combine the oats, almonds, brown sugar, sesame seeds, salt and cinnamon. Give mixture a toss, using your hands, until thoroughly combined. Set aside.
In a small saucepan, combine the oil, honey and evaporated cane sugar, Cook over medium heat, stirring frequently, until mixtures comes to a simmer. Remove from heat and stir in vanilla. Immediately pour syrup over oat mixture and toss until well combine using your hands, lightly separating clumps of mixture with your fingers as you are tossing the mixture.
Spread granola onto a sheet pan lightly sprayed with nonstick baking spray. Bake until golden brown, stirring frequently using a fork, about 20 minutes. Remove from oven and immediately stir in toasted coconut. cool granola completely, stirring to cool evenly. Transfer to an airtight container. Granola can keep for several weeks.
Yields approximately 1:2.0 pounds
145 calories per ounce