2 teaspoons of any of the following: ground cloves, allspice, ginger, or nutmeg
Set the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl combine two cups of nuts with two cups of seeds. In a smaller bowl, combine the wet ingredients: nut butter, maple syrup, melted coconut oil, and vanilla. Add the spices to the wet ingredients and stir.
Pour the wet mixture over the mixed nuts and seeds and stir until evenly coated.
Then spread the mixture onto the parchment paper so it forms a single, even layer and bake for about 25 minutes, stirring the mixture once halfway through. Remove from the oven and let cool.
As it cools, you can lift the parchment paper up and transfer it to a bowl where you can break up the granola mixture, shaking it into the bowl itself. Store in an airtight container for about two weeks.
Feel free to mix and match the spices to total three teaspoons.
For crispy granola, store in an airtight container in the fridge.
Add fresh or frozen fruit or even a few pieces of chocolate to your bowl of granola.
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