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

Instructions

1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
2. Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
3. 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.
4. Do Ahead Granola can be made 1 week ahead; store tightly covered at room temperature.
5. Granola can be made 1 week ahead; store tightly covered at room temperature.