Preheat oven to 350 degrees. In a large bowl combine the slivered almonds through shredded coconut. Heat on the stove or microwave the coconut oil, honey , maple syrup and vanilla in a small pan or microwave safe glass bowl . Whisk the oil mixture, blending it thoroughly and then pour it over the nut seed mixture and stir until the nuts and seeds are completely coated. Spread the nuts-seed mixture out onto the cookie sheet and bake for 3 minutes. Remove the cookie sheet from the oven and sprinkle the cinnamon, salt and nutmeg over the nut-seed mixture; and bake for another 3 minutes. Remove the granola from the oven and allow it to cool. Serve it at once or store it in an airtight container and for a month or longer if stored in the freezer.
Variations: Feel free to mix and match ingredients to come up with your own version of portable goodness. Add in some dried fruit after baking the granola to bring in a bit more sweetness and an interesting texture.
1 1/2 C coconut flakes 1/4 C coconut oil
1 1/2 C slivered almonds 1 T honey
1/2 C sunflower seeds 1/2 t vanilla extract
1/2 C cashew pieces 1 t ground cinnamon
1/2 C pecans, coarsely chopped 1/2 t sea salt
1/2 C pumpkin seeds 1/4 t ground nutmeg
1/2 C finely shredded coconut