Preheat oven to 300 degrees F. Place chopped almonds on a rimmed baking sheet and roast in oven for 40 minutes, stirring every 10 minutes . If the almonds are browning too quickly, turn heat down to 250 degrees F and stir every 5 minutes. Roast the almonds until they start to brown slightly and are very crunchy.
Place the hot almonds in a large mixing bowl, add the coconut oil, spices, salt, and stevia or maple syrup. Toss to combine, mixing well. Then add the coconut flakes and mix well.
Place the granola mixture on the baking sheet and bake for 15-20 minutes at 300 degrees F, until the coconut flakes start to brown. Watch for excess browning at the edges, if this occurs, stir the granola as it bakes.
Remove from oven when coconut is lightly toasted, let cool, and store for 2-3 weeks in a glass jar or in a plastic zip lock bag, out of direct sunlight.
Recipe adapted from http://www.nourishingmeals.com/2009/10/moroccan-quinoa-pilaf.html, retrieved Nov. 2010.