"I love to play around with this recipe. Try Herbes de Provence, Lucknow Fennel, Limestone Rosemary or whatever dried herb you desire. Switch up the nuts, too. Mix it up and have fun!"
Preheat the oven to 350°F. Grind shallots and cumin seeds in a spice grinder or mortar and pestle.
Add all the dry ingredients to a bowl and stir to combine. Add in the wet ingredients and combine well.
Spread out granola in an even layer on a parchment lined baking sheet and bake for 20-25 minutes.
Allow the granola to cool completely before transferring. Store in an airtight container for up to a week.