Preheat the oven

• Preheat the oven to 300°F (150°C).

Build the dry mix

• Add about 2½ cups of rolled oats to a large bowl.
• Add half a cup of pumpkin seeds and half a cup of sunflower seeds.
• Roughly chop the salted roasted almonds and add them in.
• Give it all a good salting.
• Add the tiniest bit of cinnamon and a little cardamom.

Melt the coconut oil and maple syrup

• Heat a little over half a cup of coconut oil on the stove until melted.
• Add half a cup of maple syrup (a bit more since there are extra seeds and oats).

Combine and spread

• Pour the melted coconut oil and maple syrup over the oat mixture.
• Stir everything around until well coated.
• Spread the mixture out evenly on a baking pan.

Bake

• Bake for 20 minutes.
• Stir with a wooden spoon, then bake for 10 more minutes.
• Turn the oven off, crack the door open a little, and let the granola cool inside until nice and crispy.

Add the raspberries

• Once cooled, transfer the granola to a bowl.
• Add the freeze-dried raspberries and mix them through.
• Store in an airtight container.