0.5 cup almond flour

0.5 cup shredded dry coconut

0.5 cup ground hazelnuts

1 cup whole walnuts

1 cup coconut chips

0.5 cup sesame seeds

2 tbsp sweetener (such as erythritol or monk fruit sweetener)

1 tbsp cinnamon

2 tbsp coconut oil (melted)

1 egg

0.5 cup dried berries (such as cranberries or blueberries)

Cook Mode Prevent your screen from going dark

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, shredded coconut, ground hazelnuts, walnuts, coconut chips, and sesame seeds.
Add the cinnamon and sweetener to the mixture and stir to combine.
In a separate small bowl, whisk together the melted coconut oil and egg. Pour this mixture over the dry ingredients and mix thoroughly until evenly coated.
Spread the granola mixture in a single layer on the prepared baking sheet.
Bake for 15-20 minutes, stirring halfway through to ensure even browning. Keep an eye on it to avoid burning, especially around the edges.
Once golden and crispy, remove from the oven and let it cool completely.
Stir in the dried berries once the granola is cool.
Store in an airtight container at room temperature for up to 1-2 weeks.

Swap nuts (almonds, pecans, etc.) or seeds (chia, flax) for variety.

If you prefer a sweeter granola, increase the sweetener or add liquid stevia.

For a vegan version, substitute the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).

If you want a chocolatey twist, add unsweetened chocolate chips after baking.