Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper. Preheating ensures even, gentle toasting so the nuts and coconut crisp without burning.

Roughly chop the mixed nuts so most pieces are about 1/4–1/2 inch. Even-sized pieces toast uniformly and create better clusters (very large whole nuts can stay soft inside).

In a small saucepan over low heat, combine the coconut oil and honey (or maple). Warm until the oil melts and the honey thins (about 1–2 minutes). Stir in the vanilla, cinnamon and sea salt. Heating the oil and syrup together helps them emulsify and evenly coat the nuts and coconut; the aromatics bloom into the warm fat, amplifying flavor.

Place the chopped nuts and shredded coconut in a large mixing bowl. Pour the warm oil-honey mixture over the nuts and coconut and toss thoroughly with a spatula until everything is evenly coated. Coating while warm helps the clusters form during baking—cold oil won't bind the ingredients.

Spread the coated nut mixture in an even layer on the prepared baking sheet. Press it gently with the back of a spatula so pieces touch—this encourages clusters to form as it bakes. An even thickness prevents some bits from burning while others remain raw.

Bake for 12 minutes, then take the sheet out and give the granola a quick stir and press back into an even layer; return to the oven for another 6–8 minutes or until the coconut and nuts are golden and fragrant. Stirring mid-bake and pressing again promotes cluster formation and ensures even browning; coconut browns faster than nuts so keep an eye on it.

Remove the tray from the oven and allow the granola to cool completely on the baking sheet—do not disturb for the first 10 minutes. Cooling lets the oil and honey set so the clusters firm up; if you break them while hot they’ll crumble into crumbs.

While the granola cools, prep the fruit: gently pat berries dry and slice the banana thinly on a slight diagonal for pretty, even pieces. Presentation matters in a restaurant-quality bowl—thin slices of banana mix better with the crunchy granola.

When the granola is cool, transfer to a bowl or storage jar. Divide roughly half the granola between two serving bowls (you can reserve extra for another day). Top each bowl with half the mixed berries and half the sliced banana.

Pour 1 cup (240 ml) chilled unsweetened almond milk over each bowl just before serving so the granola stays crisp for a short time and still softens attractively at the edges. Serve immediately for best texture contrast between crunchy granola and creamy milk.

Optional finishing: scatter a few extra whole almonds or pecan halves, a pinch of flaky sea salt, or a drizzle of extra honey/maple if you like it sweeter. A final textural or salty-nutty pop elevates the bowl visually and flavor-wise.