Yield: About 3 cups
2 1/2 cups raw mixed nuts and seeds, such as pecans, walnuts, cashews, pepitas, sunflower seeds, hemp seeds
1/2 cup shredded unsweetened coconut
1/4 cup unrefined coconut oil or olive oil
1/3 cup maple syrup
2 tsp. vanilla extract
1 1/2 tsp. cinnamon
1/2 tsp. fine sea salt
1. Preheat oven to 275ºF. In a food processor, combine nuts and seeds. Pulse until well chopped, but be careful not to overprocess. Don't worry if some of the nuts remain less chopped.
2. In a large bowl, combine chopped nut/seed mixture, coconut and remaining ingredients. Stir until all ingredients are well combined and coated. Spread on a large baking sheet.
3. Bake for 25 minutes, then stir granola and spread out again on baking sheet. Continue baking until fragrant and lightly toasted, 15 to 20 minutes longer. Transfer to a large bowl to cool. Store in an airtight container at room temperature for up to a week, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
NOTE: You can add 1/2 cup dried fruit to this granola, if you like, such as raisins, dried cherries, mulberries or chopped dried apricots. Toss it in as the granola is cooling.