T's Pecan and Walnut Granola

 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

2 cups nuts, I used pecans & walnuts

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup melted coconut oil, I use refined liquid coconut oil

½ cup maple syrup or honey

1 teaspoon vanilla extract

½ cup coconut ~ optioned

 

Preheat oven to 350 degrees, and line a large, rimmed baking sheet with non-stick foil. In a large mixing bowl, combine the oats, nuts, salt, and cinnamon. In a small bowl mix together the oil, maple syrup, and/or honey and vanilla. Poor oil mixture over the oat mixture and mix well. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until lightly golden, about 20 - 30 minutes, stirring halfway.

Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks or stir it around with a spoon if you want crumbly granola. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.