Chai Spiced Nut and Seed Clusters

Prep Time 10

Cook Time 20

Servings cups clusters

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.

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.

Substitutions:

Store granola (once cooled) in an airtight container for up to 1 month (if it lasts that long)

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.