This recipe was born during a Whole30 stint, but I like it enough that I'll keep eating it long after I'm done with it. It's vegan, gluten-free, and infinitely customizable based on what nuts you prefer and any other ingredients you like in your granola.
(To make this Whole30 approved, just make sure you're using a Whole30 compliant almond milk and the raisins don't have added sugar.) —Lindsay-Jean Hard
Pulse the hazelnuts and walnuts in a mini food processor a few times until they're pretty finely chopped -- or until you get a texture you like. (Or use a knife and finely chop them.)
Combine all of the nuts, coconut, raisins, and hemp seeds (if using) in a bowl. Add a tiny dash of cinnamon and salt, stir to combine. Top with almond milk and dig in.
I also like this warmed up, like oatmeal (Fauxtmeal? Maybe not.). Just add all of the ingredients to a pan and heat over medium heat until warmed through. (If you happen to have cashew cream on hand, add a tablespoon to make it creamier.)