Crunchy Almond & Seed Granola

Ingredients

• 2 cups old fashioned rolled oats (gluten-free if needed)
• 1 cup roughly chopped raw almonds and walnuts
• 1/4 cup chia seeds or flax seeds
• 1/4 cup melted extra virgin coconut oil
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground ginger or cinnamon
• a pinch of pink Himalayan salt

Directions

1. 1

   Preheat your oven to its lowest setting, about 300°F (150°C). Granola needs low and slow heat to get crunchy without burning the nuts.

2. 2

   In a very large mixing bowl, combine the rolled oats, chopped nuts, chia seeds, and spices. Toss well with a large spoon.

3. 3

   Pour the melted coconut oil and vanilla extract over the dry mixture. Use your hands or a spatula to ensure every single oat and nut is lightly coated in oil.

4. 4

   Spread the mixture out in a single, even layer on a large rimmed baking sheet lined with parchment paper.

5. 5

   Bake for 25–30 minutes. Every 10 minutes, use a spatula to toss the granola from the edges toward the center to ensure even browning.

6. 6

   CRITICAL STEP: When the timer goes off, the granola might still feel slightly soft. This is normal! Do not overbake. It will crisp up significantly as it cools.

7. 7

   Remove from the oven and let it cool completely on the tray for at least 30 minutes without touching it. This ensures you get those large, crunchy clusters.

8. 8

   Once cool, break into clusters and store in an airtight glass jar. Enjoy with unsweetened almond milk or sprinkle over sugar-free coconut yogurt.