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Preheat the oven to 350°F.
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In a food processor, pulse the whole or halved nuts until they’re partially ground and partially still in small chunks.
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Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, and almond meal.
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Place the bananas, egg, vanilla, cinnamon, nutmeg (if using), and sea salt into the food processor and process for 20 seconds or until all the ingredients are puréed.
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Pour the banana mixture into the nut mixture and stir until the nuts are well coated.
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Pour the nut mixture onto a parchment paper–lined baking sheet.
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Bake in the oven for about 30 to 35 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up the very large pieces. This allows it to dry out and lightly brown on all sides.
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Remove from the oven and let cool, uncovered, or turn off the oven and allow it to continue to dehydrate as the oven cools.
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Store in the refrigerator for up to a week. Enjoy it plain as a snack, or with coconut or almond milk as a cereal.