Maple Pistachio Granola

source 

 
 • 3 cups old fashioned oats
• 3⁄4 cup shelled pistachio halves
• 1⁄3 cup unsweetened coconut flakes
• 1⁄4 cup raw sunflower seeds
• 3 tablespoon pure maple syrup
• 3 tablespoon coconut oil
• 1⁄4 teaspoon pure vanilla extract
• 1⁄2 teaspoon freshly grated nutmeg or ground nutmeg 

• 1⁄2 teaspoon salt

1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, stir together the oats, pistachios, coconut flakes and sunflower seeds.
3. In a small bowl, stir together the maple syrup, melted coconut oil, vanilla extract and salt.
4. Pour the maple syrup mixture over the oat mixture and mix well until the oats and nuts are coated. Transfer the granola to the prepared baking sheet.
5. Bake until the granola is light golden brown, stirring once or twice, 20 to 25 minutes.
6. Let the granola cool completely. Store in an airtight container, such as a glass jar, for up to 2 weeks.