Ingredients:

  • 1 cup (120 g) Whole Raw Almonds, roughly chopped
  • 1 cup (110 g) Pecan Halves, roughly chopped
  • ¾ cup (85 g) Walnuts, roughly chopped
  • ½ cup (60 g) Raw Pumpkin Seeds (Pepitas)
  • ½ cup (60 g) Raw Sunflower Seeds
  • ¼ cup (30 g) Flax Seeds (whole or roughly cracked)
  • ⅓ cup (80 ml) Pure Maple Syrup
  • ¼ cup (60 ml) Unrefined Coconut Oil, melted
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Ground Cardamom (optional)
  • ½ cup (80 g) Dried Tart Cherries or Raisins (optional, added after baking)
  • 1 tablespoon Extra Virgin Olive Oil (optional)

Instructions:

  1. Preheat the oven to 300°F (150°C). Line a large baking sheet completely with parchment paper, allowing a slight overhang.
  2. Roughly chop the almonds, pecans, and walnuts. Aim for varying sizes to create interesting clusters.
  3. In a large mixing bowl, combine all nuts and seeds (Almonds, Pecans, Walnuts, Pumpkin Seeds, Sunflower Seeds, Flax Seeds). Toss well.
  4. In a separate small bowl, melt the coconut oil until liquid. Whisk in the maple syrup, vanilla extract, cinnamon, cardamom, and salt.
  5. Pour the liquid mixture over the dry ingredients. Use a spatula to thoroughly mix, ensuring every single nut and seed is evenly and glossily coated.
  6. Transfer the mixture onto the prepared baking sheet. Spread it into a thin, even layer. Do not press it down yet.
  7. Bake for 20 minutes. Gently pull the sheet out, lightly stir the edges inwards to prevent burning, and gently press the granola down lightly with the back of the spatula if you desire large clusters.
  8. Return to the oven and continue baking for another 20–30 minutes until the granola is a rich golden brown and smells deeply toasted. Watch closely during the final 10 minutes.
  9. Remove the baking sheet from the oven. If using the optional olive oil, drizzle it over the hot granola now. Scatter the optional dried fruit over the top (if using).
  10. Allow the granola to cool completely undisturbed on the baking sheet for at least 60 minutes. This crucial step is what allows the clusters to harden. Once fully cooled, break the sheet of granola into manageable chunks and store in an airtight container at room temperature.