Preheat the oven to 300° F.

Melt the coconut oil in a small saucepan over low heat. Keep an eye on the pan because the oil will melt quickly and you don’t want it to get too hot. Remove from heat and whisk in the coconut sugar, vanilla and salt.

Place the coconut, nuts and seeds in a large bowl and mix to combine. Pour in the wet ingredients and stir well to coat.

Transfer the mixture to a parchment paper-lined baking sheet, spreading evenly to avoid burning on the edges and place in the preheated oven.

Bake granola for 30–35 minutes. After 15 minutes, stir once and add the lemon zest. Then stir every few minutes until golden.

Remove the granola from the oven, let it cool completely and store for up to a month at room temperature in an airtight container, such as a large glass jar with a tight-fitting lid. Makes about 6 cups.