Crunchy, golden, and packed with real-food ingredients, this nut and seed granola is the kind of breakfast that makes you genuinely excited to get out of bed. Four varieties of roughly chopped nuts combine with pumpkin, sunflower, and sesame seeds, all toasted together with coconut oil, maple syrup, warm cinnamon, and a hint of ginger until deeply fragrant and irresistibly crisp. The trick of pressing the mixture firmly onto the pan before baking — and again right out of the oven — is what creates those satisfying chunky clusters that hold together beautifully. Store-bought granola is notoriously tricky territory when you're avoiding grain-based fillers and hidden additives, but every single ingredient here is straightforward and easy to verify. The low-and-slow 300°F bake keeps the nuts from scorching while coaxing out their natural richness, and the shredded coconut toasts to a delicate, almost caramel-like edge. Toss in some dried cranberries or raisins once it's cooled for a pop of chewy sweetness that balances the savory nuttiness perfectly. Stored in an airtight container, it keeps well and works beautifully over yogurt, with your favorite milk, or eaten straight from the jar by the handful.
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Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, sesame seeds, and shredded coconut. Toss to mix evenly.
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