Preheat oven to 350F. In a large mixing bowl, combine the rolled oats, cinnamon, nutmeg, ginger, and salt together. If your pecans are untoasted, add those too, otherwise add them at the end so they don’t burn. Next, add the wet ingredients to the bowl: melted coconut oil, maple syrup, apple juice, and vanilla. Stir the oatmeal mixture until all the oats are saturated and no more liquid remains at the bottom of the bowl.

Line a rimmed baking sheet pan with parchment paper for easy clean up, then spread the oat mixture on the pan in an even layer. Bake in the preheated oven for 30-35 minutes, stirring halfway through to ensure even cooking. Take the granola out of the oven when it appears golden brown and toasty. When it comes out of the oven, leave it alone for several minutes while it cools and crisps.

Once the granola has cooled for at least 20 minutes, add the toasted pecans and dried apples. Apple chips are my favorite, but any style of dried or freeze-dried apple (pictured) will work. Mix together and then transfer the mixture into storage containers with lids. I used two pint and a half sized mason jars.

Serve after the granola has cooled completely. Enjoy as a snack or part of a meal with milk or yogurt and fresh fruit. Store in sealed containers on the counter for up to 7 days.