Whether you're following a grain-free diet or not, this coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Ingredients
3 cups unsweetened coconut flakes
1 1/2 cups sliced almonds
1 cup shelled raw pumpkin seeds (pepitas)
1/2 cup sesame seeds
1/2 cup raw sunflower seeds
2 tablespoons chia seeds (optional)
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 cup honey
2 tablespoons olive oil
1 teaspoon vanilla extract
Directions
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
Granola can be made 1 week ahead; store tightly covered at room temperature.
