Coconut and walnut granola (vegan)

INGREDIENTS

• 1/2 cup coconut oil

• 1/2 cup maple syrup

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon nutmeg

• 3 cups old-fashioned rolled oats

• 1 cup walnuts (or your favorite nuts)

• 1 cup coconut shreds (or your favorite fruit. Dried berries are a great add!)

DIRECTIONS

1. Heat the oven to 300°F and line a baking sheet with parchment paper.

2. Place the oil, maple syrup, cinnamon, and nutmeg in a large bowl and whisk to combine.

3. Add the oats and walnuts and stir to coat in the oil mixture.

4. Transfer the mixture to the prepared baking sheet and spread into an even layer. If the granola is clumpy, use a spatula to press it into the pan.

5. Bake, stirring halfway through, for about 30 minutes total. The granola is ready when golden-brown and the almonds have toasted — it will still feel wet coming out of the oven but will dry as it cools.

6. Remove from the oven, add the fruit, tamp down, and cool. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing.

7. Store the cooled granola to an airtight container for long-term storage at room temperature.

Granola can be stored in an airtight container at room temperature for up to 1 month.