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Toasty Nut & Seed “Granola” with Coconut & Cinnamon

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Ingredients Method Notes

Ingredients
  

  • 2 cups mixed nuts
  • 1 cup mixed seeds
  • 1/2 cup unsweetened coconut flakes
  • 3 tbsp coconut oil
  • 1-2 tsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Method
 

  1. Heat the coconut oil in a large skillet over medium-low heat. Add cinnamon, coconut sugar (if using), and a pinch of salt, stirring to combine.
  2. Add the nuts and seeds directly to the pan. Stir frequently for 5-7 minutes, letting them toast gently until fragrant and lightly golden.
  3. Add the coconut flakes and vanilla extract during the last 1-2 minutes of toasting. Keep stirring so nothing burns.
  4. Remove from heat and let cool completely. It will crisp up as it cools.
  5. Transfer to 1-2 large mason jars or any airtight container. Store at room temperature for up to 2 weeks.

Notes

How I Enjoy It

  • Sprinkled over steel-cut oats for crunch and healthy fats.
  • A small handful as a snack when I want something satisfying but not overly sweet.
  • With berries or sliced banana + coconut yogurt as a quick breakfast.

Optional Add‑Ons & Swaps

  • Add a pinch of cardamom or ginger for extra warming spice.
  • Swap maple syrup for coconut sugar if preferred.
  • Add a few cacao nibs after cooling for a subtle chocolatey crunch.
  • Toss in a handful of freeze-dried berries after it cools for more color and antioxidants.