Ingredients

• 3 cups rolled oats
• 1 cup shredded coconut
• 1/2 cup crushed pecans
• 1/2 cup Spanish Marcona almonds
• 1 1/2 tablespoons flaky sea salt (such as Maldon®)
• 1 tablespoon flax seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground paprika
• 1/4 teaspoon ground ginger
• 1/4 cup coconut oil
• 2 tablespoons coconut oil
• 1/4 cup brown sugar
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 teaspoon molasses
• 1 teaspoon Mexican vanilla extract

Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with aluminum foil.
2. Combine oats, coconut, pecans, almonds, sea salt, flax seeds, cinnamon, nutmeg, paprika, and ginger in a large bowl. Spread evenly on the lined baked sheet.
3. Stir 1/4 cup plus 2 tablespoons coconut oil, 1/4 cup plus 2 tablespoons brown sugar, honey, molasses, and vanilla extract together in a saucepan over medium heat until sugar dissolves, about 3 minutes. Pour over oat mixture and mix with a spoon until evenly coated.
4. Bake in the preheated oven, stirring halfway through, until granola is evenly browned, about 20 minutes. Cool completely before storing.