I modified Blue Bottle’s Recipe with what I had in the cupboard.
1 1/2 cups packed light brown sugar
1/3 cup water
4 cups rolled oats
1/4 cup flax seeds
1 cup unsweetened coconut
1 1/2 cups sliced almonds
1 1/2 cups chopped pecans
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 cup coconut oil
2 1/2 teaspoons vanilla extract
Preheat oven to 250 degrees F.
In a small saucepan, combine brown sugar, coconut oil, and water. Cook over medium-high heat, stirring constantly while sugar dissolves and begins to boil. Set off heat and add vanilla, cinnamon, and nutmeg. Let cool to room temperature.
In a large bowl, combine the dry ingredients and mix well. Add the room temperature oil/sugar mixture and coat evenly. Transfer to a rimmed 13″x18″ inch baking tray. Pat down to an even layer and bake for 75 minutes, break up granola into a few big pieces and flip halfway through. Make sure it is all dried out and not sticky. Let dry completely before storing.