Lately, I've been taking it back to basics, food-wise. There is something very satisfying about making the basic things that we so readily go out and buy pre-made. Things like bread, butter, jam, pasta. Most recently, it's been granola. I've only made one kind because I think it's the perfect flavor combination, and the kids do eat it once they get over the fact that It doesn't look like the boxed cereal they usually get. This is one of the basics that's very easy to make, and with this recipe, gives the four of us a solid week of breakfasts with all the granola permutations: yogurt, pancakes, etc. 

Coconut Ginger Granola:

1/2 cup coconut oil
1/2 cup light brown sugar
1/2 cup pure maple syrup
2 tsp. vanilla extract
1/2 tsp. sea salt
5 cups organic rolled oats (not quick cooking)
1 cup shredded coconut
1/2 cup slivered almonds
1/2 cup raw pepitas
1/4 cup ground flax seeds
1/2 cup candied ginger, finely chopped
1/2 cup chopped hazelnuts
A pinch of freshly grated nutmeg

Put coconut oil, brown sugar, maple syrup, vanilla and salt into a large saucepan over low heat.

Meanwhile, place oats, coconut, chopped nuts and ginger into a large bowl.
Once sugar has dissolved in the saucepan, take pan off the stove, and stir in nutmeg and ground flax. Pour into bowl with oats mixture. Mix well. 
Spread granola mixture onto two large baking sheets. Press down firmly with a spatula. Place in a pre-heated 325-degree oven for 30-45 minutes, tossing every 10-15 minutes to ensure even baking. Let it cool to room temp, then store in an air-tight container.