You can make this granola on the stove or in the oven! Both methods are included below.

For the Stove Top Method:

Heat a large skillet over medium heat. Add the coconut oil. Once the oil melts, add the oats, nuts/seeds, spices, and salt. Stir the granola mixture to coat it in the oil, then continue to stir every couple of minutes until the mixture turns a nice shade of golden brown. Add the maple syrup (it will sizzle!) then continue to stir the granola until it starts to clump together and look a bit drier. Remove the pan from the stove and let the granola cool in the pan. This is a crucial step because while it cools, the maple syrup will firm up and create a clumpy granola texture. Once it has cooled, eat it as you like. You can add dried fruit to your granola at this point if you prefer. Store leftovers in an airtight jar for up to 2 weeks. 

For the Oven Method:

Preheat your oven to 300 degrees. Grease a large rimmed baking sheet with a bit of coconut oil. Mix together the oats and nuts/seeds in a bowl and set aside. Melt the coconut oil, then add it to a small bowl along with the maple syrup, spices, and salt. Whisk to combine, then pour over your dry mixture. Toss the dry mixture until it looks evenly coated in the wet mixture then spread it in an even layer on your baking sheet. Put the baking sheet in your pre-heated oven. Bake the granola for 30-45 minutes or until it turns golden brown, making sure to remove it from the oven and toss the mixture with a spatula every 10 minutes during baking to ensure even browning. Let the granola cool completely on the pan before eating or storing in an airtight jar. The granola will keep for up to 2 weeks.