5 c. Golden Prairie gluten-free rolled oats (certified to less than 5 ppm gliadin)

2 c. chopped dates

1 c. maple syrup

1 t. ground cinnamon

1/4 t. salt

1 t. vanilla

1/2 c. coconut oil, melted

Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat.

Toss the oats and dates in a large bowl.

Combine the maple syrup, vanilla, cinnamon and salt in a large measuring cup.

Melt the coconut oil and add it to the maple syrup mixture. Add this mixture to the oats and dates and stir until all of the oats are moistened.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture.

Sally's Baking Addiction: Maple Almond Cranberry Granola