In a bowl combine the oats nuts and shredded coconut. Pour over the ⅓ cup of coconut oil.
In a medium skillet barely heat the tablespoon of coconut oil with the maple syrup, dulce de leche, cinnamon, ginger and salt, between 20 to 30 seconds of sizzling. Pour the mix over the oats and combine well, until everything seem coated. Transfer to a baking sheet and spread well.
Bake for 25 minutes total, moving and spreading the granola every 10 minutes, and lowering the oven temperature to 275° the second time you take out the granola for its last 5 minutes of baking.
Take the tray out of the oven and let it cool down completely before storing in an airtight container. It should be good and crunchy for 2 to 3 months.