Preheat the oven to 325F. Line big baking sheet with parchment paper.
Zest two oranges with zester. Chop the walnuts and dried dates. Melt the coconut oil.
Prepare and measure all other ingredients using measuring cups.
In a large mixing bowl, combine oats, chopped walnuts, sunflower seeds and dried dates (or any dried fruit which you're using). Add salt and Ceylon cinnamon. Mix everything with spatula.
In a small bowl, add maple syrup, melted and cooled coconut oil and vanilla. Add grated zest. Mix together using the whisk.
Pour the wet mixture over the dry ingredients. Mix with spatula until all of the dry ingredients are coated in the wet mixture.
Spread granola onto the prepared baking sheet and flatten into one layer.
Bake for 20 minutes and then stir granola to make sure everything bakes evenly. When stirring, don’t get too crazy because you don’t want to break up all of the clumps.
Continue baking for another 10 minutes until everything is a nice golden color. Watch out not to over-bake and burn the granola. The granola will still be slightly sticky when you take it out and will crisp up after it cools.
Cool down completely before storing.
STORING: Store in an airtight container for up to two months.For VEGAN: Use maple syrup. For GLUTEN-FREE: Use certified gluten-free oats.As a measure, I used US cup (240ml).Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.