First, melt the coconut oil. We usually do this in a heatproof jug in the microwave in 30 second intervals, but you can also melt it gently on low heat in a saucepan.
In a large bowl, combine all the ingredients - melted coconut oil, maple syrup, oats and your chosen nuts or seeds - and mix together.
Transfer to a large lined baking tray, spread out and press down on the mixture with a spatula.
Bake for 30 minutes or until golden brown. Stir once after 15 minutes.
Remove from the oven and leave to cool on the baking tray. The granola will still be soft when it comes out of the oven, but crisps up as it cools.
Transfer to an airtight container for storage.
Nuts and seeds You can choose your own combination of nuts or seeds. Here we've used one of our favourite mixes: ½ cup each of flaked almonds, pumpkin seeds (pepitas), pecans and raw coconut flakes. You could also use: cashews, hazelnuts, walnuts, sunflower seeds, chia seeds...OilWe like the taste of organic unrefined coconut oil in this recipe, but another oil such as light olive oil, a neutral canola or sunflower oil can also be used.
You can easily vary this recipe to suit you! Keep the basic proportions the same but tweak the ingredients to your tastes. You could add a tbsp cinnamon, 1 tsp vanilla extract or a pinch of salt. Here's a couple more ideas:Fruity vegan granola After the granola has come out of the oven simply stir in ¾ cup or 100g dried fruit. Chop larger fruit into smaller pieces. You could use dried apricots, cranberries, raisins, wild blueberries, dried apple… Vegan chocolate granola Add 35g or ⅓ cup cocoa powder to the mixture before baking. For even more chocolateiness, after the granola has cooled, stir in 80g or ½ cup vegan chocolate chips or chopped chocolate. Clusters If you like clusters in your granola, you can try this method: Don’t stir it halfway through, leave to cool on the tray, then break up with your hands into chunks.