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1
Preheat oven to 350u00b0F. Spread the coconut flakes out in an even layer on a parchment-lined baking sheet and toast in the oven for about 4 minutes. The edges should just start to turn golden. Take care not to burn it-it happens very fast! Transfer coconut to a small bowl to cool, and reduce oven heat to 225u00b0F.
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2
In a large mixing bowl, combine the oats with the nuts, cocoa powder, cinnamon, salt, and nutmeg.
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3
In a medium mixing bowl, whisk together the olive oil, honey, maple syrup, vanilla extract, and molasses.
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4
Add the wet ingredients to the dry and mix well. Spread the granola out with a rubber spatula in an even layer on a parchment-lined baking sheet (it helps if it has a rim).
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5
Place in the oven and bake for about 30-40 minutes. Remove the granola from the oven every 10 minutes to stir it around so it all gets toasted. If you prefer a chewy granola, bake for about 30 minutes. If you like a crunchy granola, bake it for longer, but make sure it doesn't burn! Remember that as the granola cools, it will get harder.
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6
After the granola has completely cooled, transfer it to a bowl. Mix in the toasted coconut and dried fruit.
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7
Store in an airtight container for up to 2 weeks-if it lasts that long!
