You may have tried Purely Elizabeth's Grain-Free Granola. It's as delicious and nutritious as it is expensive. This is my own version that is just as tasty but has even less sugar.
1/2 cup unsweetened coconut flake
2 cups slivered raw almonds (slivered almonds do best here)
1 1/4 cup raw pecans
1 cup raw walnuts
3 Tbsp chia seeds
1 Tbsp flaxseed meal
1 1/2 tsp ground cinnamon
2 Tbsp monk fruit sugar
1/4 tsp sea salt
3 Tbsp coconut oil
1/3 scant cup of honey
1/4 cup currants (or any other dried fruits you prefer)
1/4 cup roasted unsalted pumpkin seeds
Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.
In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, monk fruit sugar, and salt.
In a small saucepan over low heat, warm the coconut oil and honey and pour over the dry ingredients and mix well.
Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried fruit and roasted pumpkin seeds, and stir.
Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.
The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.
Store in a container with an air-tight seal, and it should keep for a few weeks.