Preheat the oven to 375F and line a baking sheet with parchment paper

I used whole nuts and seeds. If you want smaller pieces, put them in a food processor and chop them until you get the size you like, or lay them on a cutting board and use a Chef’s knife to break them up. Add the nuts to a large mixing bowl

Melt coconut oil and pour it over the nuts, along with honey, sea salt and cinnamon

Pit the dates and chop them up into tiny pieces and stir them into the mix

Mix everything together really well and spread the mixture onto the prepared baking sheet in a single layer

Bake for 10 minutes, remove from the oven and give the mixture a light stir, then bake for another 8 minutes or until the nuts are just starting to brown

Remove from the oven and let the mixture completely cool before breaking it up into chunks. I let mine cool for a couple of hours as it gets crunchier the longer you wait

Transfer the cooled granola to a glass jar with a lid and store it at room temperature for up to a week. Serve it with yogurt or enjoy on it’s own