• 2½ oz. (½ cup) almonds
• 1½ oz. (5 tbsp) hazelnuts
• ½ cup (2 oz.) almond flour
• 1 oz. (5¹⁄₃ tbsp) roasted unsweetened coconut chips
• 1 oz. (3 tbsp) sesame seeds
• 1 oz. (3¹⁄₃ tbsp) sunflower seeds
• 1½ oz. (5¹⁄₃ tbsp) pumpkin seeds
• 2 tsp ground cardamom (green)
• 1 tsp vanilla extract
• 1 tbsp coconut oil
• ¼ cup water

• 2 cups (13 oz.) Greek yogurt (4% fat) or coconut yoghurt
• 2 oz. (7¹⁄₃ tbsp) fresh raspberries

Instructions

1. Preheat the oven to 300°F (150°C).
2. Roughly chop the almonds and hazelnuts.
3. Mix all the dry ingredients in a bowl.
4. Melt the coconut oil. Pour the water and vanilla extract into it and stir. Add the dry ingredients and mix thoroughly.
5. Distribute the mixture evenly onto a baking sheet lined with parchment paper. Heat in the oven for about 30 minutes.
6. Stir the mixture approximately every ten minutes to ensure that the granola doesn’t burn. Monitor closely during the last 5 minutes and remove sooner from the oven, if necessary.
7. Store the granola in a jar.
8. Serve with full-fat yogurt, or cream, and berries.