Preheat the oven to 350 Fahrenheit.

1. In a medium-sized mixing bowl, add the old-fashioned oats (3 cups). Set aside.
2. In a microwave-safe bowl, heat the honey (1/3 cup) and coconut oil (1/4 cup) in 10-second increments, stirring to combine between heatings, until the coconut oil is melted. Watch it to make sure the oil doesn’t bubble up.
   
3. Once the coconut oil is fully melted, stir in the chia seeds (1 Tablespoon). Mixing the chia seeds with the honey and coconut oil ensures all of the chia seeds stick to the oats and don’t fall off.
4. Pour the honey, coconut oil, and chia seed mixture evenly over the oats. Stir until the oats are evenly coated.
5. Sprinkle the ground cinnamon (1/2 teaspoon), ground cardamom (1/2 teaspoon), and kosher salt (1/8 teaspoon) evenly over the top of the oats and stir until everything is combined and the oats are evenly coated
   
6. On a non-stick baking tray or a tray lined with parchment paper, spread the oats evenly and bake for 10 minutes.
7. Remove the tray from the oven and gently stir the mixture so it bakes evenly by folding the outside edges in toward the middle, then press/flatten the granola before putting it back in the oven
   
8. Bake for 8-10 additional minutes, or until golden brown.
9. Remove from the oven and allow to cool completely (at least 45 minutes) before stirring to break up the granola into clusters
   

Store in an airtight container at room temperature for up to a week, or in a sealed container in the freezer for up to 3 months. I prefer to keep it in a sealed container in the fridge and I’ve had it stay fresh for up to 3 weeks.

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