Instructions

• Preheat the oven to 325°F and line a sheet tray with parchment paper.
• If using coconut oil, melt it first; if the brown rice syrup is very thick, warm it briefly so it pours more easily.
• In a food processor or blender, combine ½ cup mixed nuts, ½ cup unsweetened coconut flakes, ¼ cup seeds, 2 tablespoons walnut or melted coconut oil, 2 tablespoons brown rice syrup, and a pinch of salt.
• Pulse the mixture several times until the nuts and coconut flakes are broken into coarse pieces and the mixture begins to clump — do not process into a powder.
• Transfer the mixture to the prepared sheet tray, spread it into an even layer, and press down firmly into a compact rectangle so it holds together.
• Bake for 20 to 30 minutes, rotating the tray once halfway through baking, until the granola is golden and crisp.
• Remove from the oven and let the granola cool completely on the tray. Once cool, break into pieces and store in an airtight container for up to 5 days.