In a food processor, pulse only the nuts + seeds one to two times, or enough to chop just slightly. You can also use a cutting board & knife instead and give a good chop of the nuts + seeds before tossing them in a big bowl.
Combine with melted coconut oil, vanilla, maple syrup, arrowroot starch, coconut flakes, cinnamon and sea salt. Toss together until thoroughly combined then pour mixture over a parchment paper covered baking sheet, making sure not to spread out completely (bigger chunks of granola = better).
Bake for 12-15 minutes and let cool for 5 minutes.
*Do not break up the granola* -- once cooled, immediately transfer to freezer for 15 minutes to allow coconut oil to harden and chunks to form. Once chilled, remove, break granola into chunks/pieces, then transfer to air-tight container.
Mixture will keep fresh in the fridge for several weeks.
Can use granola as cereal with almond milk, fresh organic berries and cinnamon, or as a snack throughout the day :) Enjoy!
Notes
Feel free to substitute cornstarch for arrowroot starch or leave out entirely.