Pina Colada Granola

3 cups rolled oats

1 cup sliced almonds

1 cup unsweetened shredded coconut

1 tsp. sea salt

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 cup pure maple syrup

1/4 cup melted coconut oil

1 tsp. coconut extract (or 1/2 tsp. vanilla extract)

1 cup diced dried pineapple

1. Preheat the oven to 325 degrees F.  Line a large rimmed baking sheet with parchment paper or silicone baking mat, and set aside.
2. In a large mixing bowl add the oats, almonds, shredded coconut, salt, ginger and cinnamon. Stir to combine.
3. In a medium bowl, whisk together the maple syrup, coconut oil, and coconut extract. Add the wet ingredients to the dry ingredients, and stir until everything is combined and moistened.
4. Transfer the granola mixture to the prepared baking sheet. Spread out into an even layer. Bake for 20 minutes, and remove from the oven to stir. At this halfway point, also add the diced dried pineapple, and toss to distribute evenly. Return the granola to the oven for an additional 20 minutes. 
5. Remove from the oven, then allow the granola to cool completely on the baking sheet, which will help it become crisp and crunchy.
6. Store in air tight container at room temperature for up to 2 weeks.