Chai-Spiced Granola

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or aluminum foil. (Or if your baking sheet isn't very large, I would recommend lining two smaller sheets.) In a small mixing bowl, whisk together the warmed honey, coconut oil, vanilla and almond extracts until combined. Set aside. In a large mixing bowl, toss together oats, nuts, coconut and chai spice mix until evenly combined. Add in the honey mixture, and toss until the dry ingredients are evenly coated. Spread the mixture out on the prepared baking sheet in an even layer. Bake for 20 minutes, removing the sheet from the oven at the halfway point to give the granola a good stir for even cooking. Remove sheet once more and sprinkle coconut flakes on top of the granola and gently stir them into the mix. Return sheet to the oven and bake for an additional 5-10 minutes, or until the coconut and nuts are toasted. Remove sheet from oven and cool on a wire rack. Store in a sealed container and keep for up to 3 weeks.   Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or aluminum foil. (Or if your baking sheet isn't very large, I would recommend lining two smaller sheets.) In a small mixing bowl, whisk together the warmed honey, coconut oil, vanilla and almond extracts until combined. Set aside. In a large mixing bowl, toss together oats, nuts, coconut and chai spice mix until evenly combined. Add in the honey mixture, and toss until the dry ingredients are evenly coated. Spread the mixture out on the prepared baking sheet in an even layer. Bake for 20 minutes, removing the sheet from the oven at the halfway point to give the granola a good stir for even cooking. Remove sheet once more and sprinkle coconut flakes on top of the granola and gently stir them into the mix. Return sheet to the oven and bake for an additional 5-10 minutes, or until the coconut and nuts are toasted. Remove sheet from oven and cool on a wire rack. Store in a sealed container and keep for up to 3 weeks.