Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper. A moderate oven temperature lets the nuts and coconut toast evenly without burning the small coconut flakes — you want golden color and aroma, not bitterness.

Roughly chop the mixed nuts so their pieces are similar in size (about 1/4–1/2-inch). Uniform pieces toast more evenly and give a consistent crunch; very large whole nuts will cook slower and create uneven toasting.

In a small saucepan over low heat, combine the coconut oil, honey or maple (if using), vanilla extract, ground cinnamon, and a pinch (1/4 tsp) of sea salt. Warm gently until the oil is melted and the honey blends in, about 1–2 minutes. Warming dissolves the sweetener and blooms the cinnamon, allowing it to coat the nuts and coconut for improved flavor adhesion.

Place the chopped nuts and shredded coconut in a mixing bowl. Pour the warm oil-sweetener mixture over them and toss thoroughly so every piece is lightly coated. Coating the nuts and coconut with fat promotes even browning and gives the final granola a glossy, toasted finish.

Spread the nut-coconut mixture into a single, even layer on the prepared baking sheet, leaving a little space between pieces. Crowding causes steaming rather than toasting; an even single layer encourages consistent caramelization.

Bake for 12–16 minutes, stirring once halfway through. Watch carefully the last 4 minutes — coconut flakes and pecans can go from golden to burnt quickly. You're aiming for deep golden-brown on the nuts and coconut and a nutty aroma.

Remove the sheet from the oven and let the granola cool completely on the pan, then gently break into clusters. Cooling on the sheet lets the nut oils re-solidify and the mixture crisp up; breaking while hot will yield smaller crumbs instead of satisfying clusters.

While the granola cools, slice the banana and prepare the berries. If berries are very juicy, gently pat them with paper towel to avoid watering down the almond milk when served — washed but wetter berries will dilute the milk and soften the granola prematurely.

To serve, divide the granola into two shallow bowls (about half the batch each). Top each with 1/2 cup mixed berries and the sliced banana. Pour 1 cup of chilled almond milk over each bowl just before eating so the granola keeps a little crunch. The contrast of warm-toasted granola and cold milk is part of the pleasure — pour last to maintain texture.

Optional: if you prefer softer clusters or a slightly sweeter bowl, microwave the banana slices with a teaspoon of honey for 10–15 seconds to caramelize lightly, then top the bowl. This adds a restaurant-style finish and deepens the banana flavor.