Paleo Granola with Coconut and Almonds
['3 cups unsweetened coconut flakes', '1 1/2 cups sliced almonds', '1 cup shelled raw pumpkin seeds (pepitas)', '1/2 cup sesame seeds', '1/2 cup raw sunflower seeds', '2 tablespoons chia seeds (optional)', '3/4 teaspoon kosher salt', '1/2 teaspoon ground cinnamon', '1/8 teaspoon ground cardamom', '1/2 cup honey', '2 tablespoons olive oil', '1 teaspoon vanilla extract']
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
Granola can be made 1 week ahead; store tightly covered at room temperature.
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