I begin by preheating my oven to 250°F and lining a baking sheet with parchment paper so the granola won’t stick and clean-up stays easy.

In a large mixing bowl I combine the oats, sliced almonds, pepitas, cashews, coconut flakes, and ground cinnamon. I stir them together until everything looks evenly mixed.

Over low heat in a small saucepan I gently melt the coconut oil with the honey. Once smooth, I take it off the heat and stir in the vanilla extract.

I pour the warm honey-coconut mixture over the dry ingredients and mix thoroughly until every oat and nut is coated and shiny.

I spread the mixture into an even, thin layer on the prepared baking sheet. I avoid packing it too tightly to allow airflow for even crisping.

I bake the granola for about 35–50 minutes, checking once halfway through and rotating the pan if needed. I try not to stir because I love getting natural clusters.

When the granola looks golden and toasted and the kitchen smells amazing, I remove it and let it cool completely on the sheet — it crisps up as it cools.

Once cooled, I transfer the granola to an airtight container. It keeps well at room temperature for about 10–15 days (longer if refrigerated in humid climates).