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.