This recipe for granola or Honey Nut Oat crumble was adapted from Food and Wine magazine.   I add substitueted the canola oil in the original recipe with coconut oil and also added a few things.  I think it is just perfect over broiled fruit with a dollop of greek yogurt or served for breakfast as a side on yogurt.

1 1/4 c. old fashioned oats (not instant)

3/4 c. whole wheat flour

1/2 c. chopped walnuts

1/2 cup sliced almonds

2 tsp ground cinammon

1 tsp nutmeg

1/2 tsp kosher salt

1/2 c. melted coconut oil

1/2 c honey

1 T vanilla



mix and spread on a parchment lined baking sheet.  I love the King Arthur flour precut parchment sheets.  Bake in the center of the oven for 25-30 minutes at 325.  Let cool until crisp on a rack for one hour.  I make this ahead of time and store in an airtight container.  I also double or triple the recipe because it lasts a long time.