Preheat oven to 300ºF
Mix oats, flour, coconut, cinnamon, and almonds in a medium sized bowl. Mix maple syrup, oil and vanilla in a separate bowl. Combine the syrup mixture with the oat mixture and stir until evenly coated. Pour the mixture onto a greased baking sheet and spread to cover evenly.
Bake for 30 minutes, stir and bake another 20-30 minutes depending on preferred on preferred doneness.
Store in an airtight container. Refrigerate or freeze to extend freshness.
Note: Can substitute raisins or dried cranberriers for some or all of the almonds.
To toast organic coconut: Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.
Organic coconut (sliced and dehydrated).
Color may vary as this product contains no sulfites.
Store tightly closed bag of coconut in refrigerator or freezer for up to one year.