¼cupcoconut oil, grapeseed oil or other neutral oil (52 grams)
2lemons, zested and juiced
Preheat oven to 250°F. Line a sheet pan with parchment paper.
In a large bowl, combine the rolled oats, almonds, hazelnuts, pecans, brown sugar, cinnamon and salt. In a separate bowl whisk together the honey, oil, lemon juice and lemon zest. Add to the oat mixture and stir until combined.
Spread the mixture on the prepared sheet pan and bake until golden brown, about 1 hour 15 minutes, stirring it every 15 minutes. Let cool completely, then store in an airtight container for 1-2 weeks.
Note: If using coconut oil, melt in the microwave after measuring.