Preheat your oven to 350F. In a 9*13 inch glass pan (or similar non stick pan) add all your dry ingredients including the gluten-free oats, pecans, salt, and spices. Stir to evenly mix.

Next, add your wet ingredients to the pan including the maple syrup, melted coconut oil, vanilla bean paste, and lemon juice. Mix until the oats and pecans are evenly coated.

Smooth the granola out so it is evenly dispersed in the pan. Please note it's okay if your granola is layered!

Add your granola to the oven and bake for 20 minutes. Remove, stir, and then bake for an additional 20-25 minutes until the oats are crispy and browned, but not burnt. It is important to stir half way through so the granola cooks evenly.

Remove from the oven and let cool before serving. Eat straight out of the jar or on top of yogurt or smoothie bowls. Granola will keep in a sealed container at room temperature up to 2 weeks. Enjoy!