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Spread out the coconut shreds and sliced almonds on a large cookie sheet and broil on low until coconut turns a golden brown.
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Remove cookie sheet and allow coconut and almonds to cool.
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Heat vegetable oil in a large dutch oven over medium heat.
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Add your oats to the pot.
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Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes.
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Pour the oats out onto a large baking sheet and add the butter to the pot.
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When the butter has melted, stir in the honey, molasses and brown sugar.
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When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
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Remove from the heat and stir in the coconut and almonds.
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Pour onto a large cookie sheet and allow to cool; the granola will harden as it cools.
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When cool, transfer to an airtight container and store at room temperature.