Makes a cookie sheet full of granola (around 5 cups).

Preheat oven to 350°F.
In a medium saucepan, add the coconut oil, brown sugar, and water. Mix well and allow to come to a simmer over medium heat. Simmer for a couple minutes, then turn off the heat.
Add the rolled oats, cinnamon, salt, and nuts or seeds (if using). Mix well.
Line a rimmed cookie sheet with parchment paper.
Transfer the granola to the cookie sheet and spread evenly into a thin layer.
Bake in the preheated oven for 20 minutes, breaking up the granola and turning it at the halfway point.
Allow the granola to cool on the cookie sheet.
Once the granola has cooled down, break it up into small pieces, add the dried fruit, and transfer to a storage container.
You can enjoy this granola in a bowl with milk, as a topping for overnight oats or yogurt, or by itself as a delicious snack.

Notes:

This recipe is so versatile! Switch up the flavour by using different types of:
- Nuts or seeds — I’ve tried this recipe with almond, hazelnuts, pumpkin seeds, and sunflower seeds. I’m sure it’d be amazing with walnuts, pecans, or peanuts.
- Dried fruit — I’ve tried this recipe with candied ginger and raisins, but I plan to try it with cut up dried apricots, dried cranberries, or dried currants.
If using nuts or seeds that have already been roasted, add these in the same step as the dried fruit (after baking).
Sometimes I add a dash of ground ginger in the same step as the cinnamon.