Hey George, sorry for the confusion – it would be 1/2 of each! I hope you enjoy this recipe!

Hey Mary, If your oven doesn’t have the convection setting, NO PROBLEM! Increase the temperature to 325. Keep a close eye on it after the 20-25 minute mark. You want it to be brown but it can turn on you if you walk away! Enjoy it!!

Hi Anne-Laure, you can substitute with honey, agave or whatever syrup style sweetener you’d like.

This looks amazing and I do hope to try making granola again. Next time I might use a silicone baking mat just to be safe. I have a hard time with too much fat and too many nuts in my diet so I tried changing it drastically with what I had on hand. It turned out delicious nonetheless, however it was a nightmare to peel off the paper; plus, the oats came out a bit undercooked (akin to muesli). Any thoughts or advice? I might have to switch to maple syrup next time I think.

The ingredients I used are as follows. Everything but the rolled oats were measured using a level cup/etc:

– Sprouted Rolled Oats (4 cups, 420g)… I ended up with a little over 3 level cups for some reason.
– Almonds (1/2 cup, chopped)
– Ground Flaxseed (1/4 cup)
– Cocoa Powder (1/4 cup)
– Coconut Oil (1/2 cup, melted)
– Honey (1/2 cup)
– Salt (1/2 tsp)
– Vanilla Extract (1 tsp)

Thank you for this recipe and I’m sorry for the long comment!

Hey Karen! Thanks for inquiring and I apologize for the delay. I choose olive oil because I adore the crunch and find that it clumps better BUT you can use whatever oil you have on hand! Hope this helps 🙂 – Teri

Hey Mishika, I apologize about the delay in answering your question; you can ALWAYS try but I haven’t tried that swap. Let me know if you do!!! Happy Baking!