- 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
- 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.