Toasted Coconut Granola

1 Preheat the oven to 325 F
2 In a bowl, whisk together the melted coconut oil, maple syrup and vanilla extract.
3 Fold in the oats, nuts, coconut, cinnamon and salt and stir together until combined.
4 Line a medium baking sheet with parchment paper and flatten the mixture on to the pan. Form one large section in the center of the sheet pan, pressing the mixture together so that it’s compact
5 Bake for 25-30 minutes on the middle rack, until the top is golden brown.
6 Let it cool completely, for at least 30 minutes before breaking into clusters.
7 Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.