In a large bowl combine 2 cups rolled oats, 1/2 cup chopped almonds, 1/4 cup chopped walnuts, 1/4 cup shredded coconut (if using), 2 tablespoons chia seeds, 1 tablespoon flaxseed meal (if using), 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir until evenly distributed.

Combine wet ingredients

In a small bowl or measuring cup whisk together 3 tablespoons maple syrup (or honey), 2 tablespoons neutral oil, and 1 teaspoon vanilla extract.

Coat and spread

Pour the wet mixture over the dry ingredients and stir thoroughly so the oats and nuts are evenly coated. Spread the mixture in a thin, even layer on the prepared baking sheet.

Bake and stir

Bake for 18–22 minutes, stirring once or twice (at about 10 and 16 minutes) so the granola browns evenly. Watch carefully toward the end to prevent burning; the granola should be golden and fragrant.

Cool and break

Remove the pan from the oven and let the granola cool completely on the baking sheet. As it cools it will crisp and clump. Once cool, break into clusters as desired. Store in an airtight container for up to 2 weeks.

Chia Pudding

Combine ingredients

In a jar or bowl whisk together 1 cup almond milk, 3 tablespoons chia seeds, 1 tablespoon maple syrup, 1/4 teaspoon vanilla extract, and a pinch (about 1/8 teaspoon) of salt until well combined.

Hydrate

Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia. Cover and refrigerate for at least 2 hours or overnight until thickened (about 2–6 hours). For a quicker texture, refrigerate for 30–45 minutes and stir once or twice as it thickens.

Stir before serving

Give the pudding a good stir before serving. If too thick, stir in 1–2 tablespoons extra milk to reach desired consistency.

Assemble Bowl

Prepare fruit

Rinse and drain all berries. Hull and quarter 1/2 cup strawberries, measure 1/2 cup blueberries and 1/4 cup raspberries. Slice 1/2 banana if using.

Layer components

Spoon about 1/2 cup chia pudding into each serving bowl (adjust depending on bowl size). Add 1/3–1/2 cup prepared granola on top or to one side so it remains crunchy. Arrange berries and banana slices over the pudding and granola. Add 2 tablespoons (about 1/8–1/4 cup) yogurt if using.

Finish and garnish

Drizzle honey or maple syrup to taste over the bowl if desired. Sprinkle 1 teaspoon extra chia or hemp seeds and garnish with 2 small mint leaves. Serve immediately so granola stays crunchy.

Storage note

If storing, keep granola separate and assemble just before eating. Chia pudding will keep covered in the refrigerator for up to 5 days; assembled bowls are best consumed immediately.