Last Fall, after living here in San Diego a couple months, my friend Lela introduced me to her family favorite coconut granola. Ever since my first taste, I have been making up a batch every two weeks or so for Derek and I to crunch on. I like to use Lela’s recipe as a base, and then add as much or as little extras to my batch. A couple Christmases ago, I made a yummy cinnamon cranberry granola for gifts, and it was a major hit. Using that as inspiration as well, this recipe for coconut almond granola came to be. This recipe is not exact, as I very rarely measure, but the mixture of sweet coconut and spicy cinnamon and nutmeg give this granola such a wonderful flavor. The added crunch of almonds, walnuts, pumpkin seeds, and caramelized cranberry turns this into a breakfast staple. Paired with Greek yogurt, berries, and a drizzle of honey, this delicious granola parfait has become a go-to in our house. So, turn those ovens back on (it’s September after all!) and pull out the spices that remind you of all things wonderful and get baking!