Warm, bright, nutty granola that doubles as a hearty breakfast or tasty snack.
Preheat the oven to 350. In a large mixing bowl, mix the oats, almonds, sesame seeds, cinnamon, cardamom, clove, fenugreek, ginger, and salt together.
In a small bowl, mix together the coconut oil and maple syrup. Add to the oat mixture and stir well to combine, coating as many of the pieces as possible with the liquids.
Spread the mixture on a half-sheet pan, and bake for 10 minutes. Remove from the oven, spread the coconut flakes evenly over the mixture, and use a spatula to gently stir the granola. Return to the oven and cook for another 10 minutes.
Remove from the oven and allow to cool completely before storing (note: the granola may look slightly undercooked. It will get crispier, so you should still take it out of the oven. DO NOT OVERCOOK IT). Once cool, store in an airtight container for about 7-10 days at room temperature.
You can easily substitute many of the ingredients in this recipe--try changing up the type or amount of nuts, seeds, or even the spices. Just be careful not to overcook the granola! If you can smell it from the oven (delicious, I know), the damage may already be done).