Instructions

• Preheat the oven to 300°F (150°C).
• In a small bowl, whisk together 1 tablespoon ground flax seed and 3 tablespoons water. Let sit 10 minutes, until thickened.
• If your 1/4 cup coconut oil is solid, melt it and let it cool until warm but not hot (you can microwave briefly or melt on the stove).
• Place 2 cups raw walnuts and 2 cups raw cashews in a food processor or blender and pulse several times (about 6–10 short pulses) until the nuts are coarsely chopped. Do not process until they become a flour.
• In a large mixing bowl, combine the thickened flax mixture, the cooled melted coconut oil, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon sea salt. Whisk until evenly combined.
• Add the chopped nuts, 1 cup raw sunflower seeds, 1 cup unsweetened shredded coconut, and 1 cup dried cranberries to the bowl. Stir until all pieces are evenly coated with the wet mixture.
• Line one large baking sheet with parchment paper or a silicone baking mat. Spread the granola mixture in an even single layer on the sheet.
• Bake at 300°F for 35 to 40 minutes, stirring once about 20 minutes into baking so the granola browns evenly. Watch closely near the end, as the granola can burn.
• Remove the baking sheet from the oven and do not stir. Let the granola sit on the sheet for 10 minutes to firm and crisp.
• Use a spatula or wooden spoon to break the granola into your desired chunk sizes.
• Let the granola cool completely before serving or storing.