Step 1

Preheat oven to 350°F / 176°C. Line a big baking tray with parchment paper.

Step 2

In a large bowl, mix together the oats, nuts, sea salt flakes, cinnamon and cardamom.

Step 3

In a small bowl, mix together the coconut oil, honey and vanilla. If your kitchen is chilly, it may be easier to pop the coconut oil and honey in the microwave for about 15 seconds to help it mix together.

Step 4

Pour the honey mixture over the oats mixture and stir to evenly coat everything.

Step 5

Pour the honey oat mix onto the big baking tray and use a spatula to spread it out evenly.

Step 6

Bake for about 25-30 minutes, stirring halfway through. Remove the tray from the oven. The granola will harden while it cools. If you want clusters in your granola, once you have taken it out of the oven, do not stir the granola until it has completely cooled. I love this granola a little bit soft, so I take it out at 20-25 minutes. If you aren't sure if the granola is ready, try the clink test. Use a spoon and remove a few pieces of the granola into a glass cup. Wait a few minutes for it to cool then shake the cup around. If you can hear the granola "clinking," then it is done. If not, then leave it to bake another few minutes before testing again.

Step 7

Once the granola has cooled, transfer it into a big bowl. Break apart any large clumps if you would like. Mix in the banana chips and dried fruit.

Step 8

Store in an airtight container. It should last up to 2 weeks, but use your best judgment depending on how dry/crunchy you like your granola toasted.