Healthy Chia Coconut Granola

Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine 3 cups of old-fashioned rolled oats, 1 cup of unsweetened shredded coconut flakes, 1/2 cup of chopped raw almonds, 1/2 cup of chopped raw pecans, 1/4 cup of chia seeds, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir well to ensure all dry ingredients are evenly distributed.

In a separate small bowl, whisk together 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract until fully combined.

Pour the wet ingredient mixture over the dry ingredients. Stir thoroughly with a spatula or spoon, making sure all the oats, nuts, and seeds are evenly coated with the liquid. This ensures a consistent crispness.

Spread the granola mixture evenly in a single layer onto the prepared baking sheet. Press it down lightly with the back of your spatula to encourage clumping.

Bake for 25-30 minutes, stirring gently halfway through (around the 15-minute mark) to promote even browning. The granola should be golden brown and feel dry to the touch when done. Avoid over-baking, as it will continue to crisp as it cools.

Remove the baking sheet from the oven and let the granola cool completely on the baking sheet. Do not stir it while it's cooling if you desire larger clusters. Once fully cooled, break it into desired pieces.

Store the cooled granola in an airtight container at room temperature for up to 2-3 weeks.