Add coconut and raisins to a large bowl and stir to combine. Add nuts (optional).
In a small bowl, mix maple syrup and cinnamon. If including sea salt, vanilla extract, or almond extract, add them now.
Drizzle your liquid ingredients onto your coconut mixture. Stir well to coat.
Line a baking sheet with unbleached parchment paper, and evenly spread your granola mixture across the sheet.
Place into the oven and bake for about 10 minutes. Remove from oven, stir, and bake for another 5 minutes
Keep an eye on your Paleo Granola as it can burn quickly! You’ll want to remove it when it’s golden brown.
Remove from oven and slide parchment paper off of the baking sheet. Let cool before eating. As the coconut cools, it crisp up and form granola clusters.
All shredded or all flaked coconut can be substituted in a pinch, but I prefer the texture of a 50/50 mix.I enjoy the nostalgic flavor of cinnamon and raisin, but this recipe is easy to customize. Swap the raisins for your favorite dried fruit for a whole new flavor profile.