Steps for preparation

  • Heat oven to 375°F.
  • Toast oats (2 cups) in a single layer on a baking in oven until lightly golden and fragrant, about 6 minutes; transfer to a large bowl.
  • Heat a pot or Dutch oven over medium-high heat for at least 5 minutes. Add 1 tsp coconut oil and swirl around.
  • Sprinkle in 2 tbsp sorghum and cook, stirring continuously, and partially covering with lid if needed, until most of the grains have popped, 8–10 minutes, being careful not to burn unpopped grains; transfer to bowl with oats.
  • Return pot to heat, add remaining teaspoon coconut oil and 2 tablespoons sorghum and repeat popping process; transfer to bowl with oats and popped sorghum.
  • Add unsweetened coconut flakes (3/4 cup), raw pumpkin seeds (½ cup), flax seeds (2 tbsp), ground cinnamon (1 tsp), salt (3/4), ginger (1/2 tsp), and ground cardamom (1/4 tsp) to oat mixture and stir to combine.
  • Whisk together maple syrup (1/4 cup pure), honey (2 tbsp), olive oil (1 tbsp), and pure vanilla extract (1 1/2 tsp); add to oat mixture and stir until thoroughly combined.
  • Transfer granola mixture to baking sheet and press into an even layer. Bake until granola is golden brown and fragrant, 10 minutes, stirring and pressing back down halfway through.
  • Let granola cool completely on baking sheet, then gently use a spatula to remove from pan, trying to keep clusters intact.
  • Transfer granola to an airtight container and store at room temperature for up to 1 month.