• 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.

Mix 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.

Toss, Smooth, and Bake (x 4)

• 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.