Melt the coconut oil

• Heat a pan over medium heat and melt the coconut oil.

Toast the oats

• Add the oats to the pan and toss them around until golden and crisp.

Add the sweetener and spices

• Pour in the honey, salt, vanilla and cinnamon.
• Mix everything together until the oats are evenly coated.

Add the mix-ins

• Transfer the granola to a parchment-lined baking tray.
• Add the shredded coconut, almonds, pecans and walnuts and give everything a quick stir.

Press and chill

• Firmly press the granola down on the tray.
• Place in the fridge until hardened.

Store

• Break into clusters and store in an airtight container; it keeps for about 2 months in the fridge.