Mustard Free Paleo Nut & Seed Granola

This crunchy, cluster-packed granola is the kind of thing you'll want to keep on the counter at all times — perfect over coconut yogurt, with cold almond milk, or eaten straight from the jar by the handful. Four kinds of chopped nuts team up with pumpkin, sunflower, and sesame seeds for serious texture and staying power, all brought together with melted coconut oil, maple syrup, warm cinnamon, and a hint of ginger. The low-and-slow bake at 300°F is the secret weapon here: it coaxes out deep, toasty flavor without scorching the delicate coconut or nuts. Pressing the mixture firmly onto the pan before baking — and again right when it comes out of the oven — is what creates those satisfying, bakery-style clusters that hold together beautifully once cooled. Store-bought granola is a minefield of hidden additives and grain fillers, but every single ingredient here is clean, whole, and easy to verify. Toss in some dried cranberries or raisins at the end for a pop of chewy sweetness that balances the nutty richness perfectly. Make a big batch, store it in an airtight container, and breakfast is sorted for the week.

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