From My Bowl

0 Prep: Preheat the oven to 350F and set a large baking sheet off to the side.
1 Dry Ingredients: Add the rolled oats to a large bowl along with the almonds, walnuts, coconut, pumpkin seeds, sesame seed, flax, brewer’s yeast, cinnamon, and salt. Mix well until combined.
2 Wet Ingredients: Add the melted coconut oil to a small bowl and add in the maple syrup, nut butter, and vanilla. Use a spatula or whisk to combine; the mixture does not have to be completely uniform, but you want the nut butter to have dissolved into the other liquid ingredients with no big chunks.
3 Combine: Pour the wet ingredients into the bowl with the dry ingredients and use a spatula to mix well. Transfer the mixture to the baking sheet and use the same spatula to spread it evenly across the pan, pressing down slightly to form better clumps.
4 Bake: Bake in the middle rack of the oven for 12 minutes, then remove from the oven and do your best to flip/mix the granola. Spread it out across the baking sheet and press it down, then return to the oven and bake for another 10 to 12 minutes, until the oats are golden and the nuts smell fragrant.
5 Cool: Remove the baking sheet from the oven and place it on a wire rack. Sprinkle the dried fruit evenly over the baking sheet, then let the granola cool completely for at least 45 minutes - this is where the final “crisp” happens and clusters form!
6 Serve & Store: Use a spatula to break the granola into smaller pieces (or keep the larger clusters). Store in an airtight container at room temperature for up to 2 weeks. Enjoy on its own for a healthy snack, or serve over yogurt, smoothies, with fruit, or as desired.