Servings 6 cups clusters
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 3 cups seeds and nuts
- 1 cup coconut flakes
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cardamom
- 1 tsp ground cloves
- ½ tsp ground nutmeg
- ¼ cup honey
- 2 tbsp olive oil
- 2 tsp vanilla extract
- ½ tsp kosher salt
- *Use any combination! I love it with pecans, walnuts, pumpkin seeds, sunflower seeds, and sesame seeds.
- UPDATE: ~ you can also make this without blending the seeds/nuts for chunkier clusters. If using nuts, you should definitely chop them up or blend them so they cook at the same rate as the seeds.
Instructions
- Preheat oven to 300F. Line a baking sheet with parchment paper.
- In a high-speed blender, add the nuts/seeds, coconut flakes, and spices. Blend/pulse briefly to finely chop (it’s okay to have whole seeds still remaining, we just want it less chunky).
- In a large bowl, whisk together honey, olive oil, and vanilla. Add seed blend and salt and toss to coat thoroughly.
- Transfer to the baking sheet and spread out into an even, compact layer. Bake for 10 minutes, then give it a stir and spread out again into an even compact layer. Bake for 10 more minutes.
- Remove from the oven and let cool completely before breaking into clusters.
Items you can prep ahead (optional)
- Mix together + bake the clusters
Substitutions:
- To make vegan, use maple syrup in place of honey
Storage:
- Store granola (once cooled) in an airtight container for up to 1 month (if it lasts that long)
Leftovers + Repurposing:
- My favorite way to eat this is on top of smoothie bowls or stirred into smoothies for crunch (plus chewing smoothies helps improve digestion).
- Also very good on top of my Creamy Chia Oats or stirred into plain yogurt.
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