Set your oven to 250°F. This lower temperature helps the granola dry slowly, which brings out more crunch.

Place parchment paper on a baking sheet so cleanup is easy and nothing sticks.

Grab a large mixing bowl and pour in the oatmeal, almonds, cashews, pepitas, pumpkin seeds, and coconut flakes.

Sprinkle the cinnamon and salt over the top, then use your hands or a spoon to toss everything together until the spices coat the mixture evenly.

Place the coconut oil and honey in a small saucepan and set it over a low flame.

Let the coconut oil melt gently into the honey.

When it looks smooth and combined, take the saucepan off the heat and stir in the vanilla extract. The steam will help the vanilla spread into the mixture easily.

Pour the warm liquid mixture over the bowl of dry ingredients.

Use a spatula or wooden spoon to fold everything together. Make sure each piece — from the oatmeal to the pepitas — gets coated. This is what helps create clusters later on.

Transfer the coated granola mixture onto the lined baking sheet.

Press it down lightly so the layer is even but not too compact.

Slide the tray into the oven and let it bake for 75 minutes. The slow bake keeps the nuts and seeds from burning while the mixture dries into crisp pieces.

When the timer goes off, pull the sheet out and leave the granola alone until it’s completely cool.

Cooling allows the mixture to firm up and form natural clusters. If you stir too soon, you’ll lose those crunchy bits.

Once cool, scoop the granola into an airtight container.

Keep it at room temperature. It stays fresh for about two weeks — though mine rarely lasts that long because everyone keeps snacking on it.

If you enjoy playing with different granola styles, take a look at my AARP granola recipe.