Karen’s Granola for Snacking & Pie Crust

Granola:
Preheat oven to 350 degrees.

In a small pan, add the 2 oils, honey and barley malt. Simmer until melted.

Add the oats to a large bowl, add the melted mixture, Stir in well.
Add the rest of the ingredients: light brown sugar, cinnamon, vanilla, almond extract and coconut.
Mix well. Add the granola to a large rimmed baking sheet pan (full sized) and pat down to form a single layer.

Bake in the oven until just golden, about 15 minutes.
Remove from the oven and stir up with a wooden spoon, then pat down again into a single layer – insures golden throughout.
Pop back in the oven for 10 minutes, or until a nice golden color.

Remove from the oven and cool. Stir up while still a little warm (so it doesn’t stick to the bottom.) Cool thoroughly, will be very crispy.
Store in an airtight glass container.

For Granola Pie Crust:
Use 1 3/4 cups of granola for a 9″ pie pan.

Grind 1 cup of granola in a food processor (I used a 4 cup one) until fine-small crumbs, like graham cracker crumbs.
Melt 2 T. of coconut oil.
Add the Granola crumbs to a medium sized bowl.
Process the last 3/4 cup of granola into a little larger pieces, with more texture.
Add the coconut oil and last batch of coarser granola to the bowl.
Mix to combine all.
Press into the pie pan, making a 1″ high edge. Freeze until firm, 15 minutes.

Fill with the Raspberry Marshmallow Pie Filling and refrigerate, or freeze.