Step 1

Preheat oven to 350F/180C. In a food processor blend almonds and 2 cups oats until they are finely ground.

Step 2

Add to a mixing bowl with remaining cup of oats, pumpkin seeds, shredded coconut, flaxseed, cinnamon, cloves, cardamon, and sea salt. Mix to combine.

Step 3

In a saucepan melt coconut oil, then add to mixing bowl along with agave and stir granola to combine. Pour in raspberries and mix together.

Step 4

Line a baking dish with parchment paper (I used a 9-inch x 6-inch dish). Pour granola into baking dish and press to firm. Bake for 30 minutes, or until golden. Let cook completely before cutting. Optional to cut into bars (makes 15), or crumble using your fingers.