This granola is the perfect stir-in for all of your favorite breakfast and brunch foods.
Preheat your oven to 350°F. Line a half sheet pan with parchment paper, or a silicone baking mat. Set aside.
Add the rolled oats, almonds, pecans, and coconut flakes to a large mixing bowl. Toss everything together to combine. Set this aside while you make the honey-almond syrup.
In a smaller, separate mixing bowl, whisk together the salt, ginger, cinnamon, lemon juice, almond extract, honey, and oil to combine.
Once your honey-almond syrup is mixed well, pour it over the oat-nut mixture in the larger bowl. Use a rubber spatula to toss the oat-nut mixture completely in the honey-almond syrup.
Pour the granola mixture onto the prepared sheet pan and use the rubber spatula to smooth it into an even layer. Bake the granola for 15 minutes.
Remove the pan from the oven and toss the granola. Smooth it out into an even layer and bake for an additional 15 minutes.
Pull the pan out of the oven and toss, smooth, and bake for another 15 minutes. Then repeat this step once more until the granola is a golden brown color and is crunchy.
Once the granola has finished baking, remove it from the oven and allow it cool (on the pan) completely. Once cool, break the granola into bite-sized pieces and store in an airtight container in the pantry.