Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

In a large bowl, combine almonds, pecans, walnuts, coconut flakes, sunflower seeds, pumpkin seeds, chia (or hemp), and sesame seeds.

In a separate small bowl, whisk together the melted coconut oil, egg white (or almond butter), sweetener, vanilla, cinnamon, and salt until smooth. The egg white or almond butter is key for clusters.

Pour the wet mixture over the nut and seed mixture. Stir well so everything gets lightly coated and clumps start to form.

Spread the mixture on the prepared baking sheet in an even layer. Press it gently with a spatula to encourage clusters.

Bake for 15 minutes. Rotate the pan, gently stir once, and press back down. Bake another 10–12 minutes, or until the edges are toasty and the kitchen smells nutty.

Turn the oven off and let the granola sit inside for 5–10 minutes to crisp further without burning. Watch closely—the nuts can go from golden to too dark quickly.

Remove from the oven and cool completely on the pan. It will crisp up more as it cools. Once cool, stir in any optional add-ins like sugar-free chocolate chips.

Break into clusters and store as directed below.