1 ⅓cupsunsweetened or sweetened flaked coconut, lightly chopped
1 ⅓cupsmacadamia nuts, coarsely chopped
1 ⅓cupsraw almonds, coarsely chopped
Instructions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, combine the oats, salt, cardamom, and cinnamon.
In a liquid measuring cup or small bowl, whisk together the olive oil, maple syrup, and vanilla extract until combined. Spoon out 1-2 tablespoons of the mixture and set aside to use later.
Stir the large portion of the wet ingredients into the oat mixture, tossing to coat evenly.
Divide the granola between the two baking sheets. Bake for 20 minutes, stirring and flipping half way through.
Toss the nuts and coconut with the reserved olive oil mixture.
Add the nut mixture to the granola after it has baked for 20 minutes and bake for an additional 7 minutes.
Remove from the oven and cool completely. Store in an airtight container for up to two weeks. This granola tastes better if left to sit for a day or two before eating.
Notes
Letting the Flavors Meld: this granola is much better if left to sit, covered, for 12-24 hours - the flavors meld and the olive oil aroma dissipates. Adaptable: also, the different ingredients are variable - add the type of nuts you prefer. You could also add dried fruit after the granola bakes and cools.