Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 325°F
2. Combine the cashews, oats, pumpkin seeds, coconut chips, oat flour, salt, and cinnamon in a large bowl and mix to combine. Make a well in the center and drizzle the maple syrup and olive oil into the mixture. Stir everything together. It should be slightly wet, but not soupy.
3. Pour the mixture onto your prepared sheet and form into a about 1/4 inch thick flat disk, pressing everything down with your hands to get everything together. This will ensure you get those clusters you want. Bake for 40 minutes, or until the granola turns golden brown. Turn the oven off and leave the oven door slightly ajar. Leave the granola in the oven for another 20 minutes to let it get super crunchy.
4. Allow granola to cool and then crumble up, stir in the golden raisins, and place in an airtight container or plastic bag. Granola keeps well for up to 3 weeks (but I promise you’ll finish it before then).