Preheat the oven to 325ºF . Line a baking sheet with parchment paper for easy cleanup.
Mix all of the dry ingredients together in a large bowl. 1 cup pumpkin seeds, 1 cup sunflower seeds, 1 cup shredded coconut, 1 cup sliced almonds, 2 cups chopped pecans, 20 pitted dates
Melt the coconut oil and pour it in a small bowl. Add the cinnamon, vanilla and salt (if none of the nuts are salted, I recommend a dash of salt). Stir well. Pour the oil mixture over the dry mixture and stir to combine and evenly coat. 1/3 cup coconut oil, 2 teaspoons ground cinnamon, 3 teaspoons vanilla, dash of sea salt
Spread the granola on a large baking sheet and bake for 20 minutes. Use a spatula to stir the granola on the pan, then bake an additional 5 minutes.
Allow the granola to cool completely, then store it in an airtight container. This recipe makes about 7 cups of granola. The gluten-free granola is delicious over yogurt and fresh fruit or as cereal with almond milk.
Notes
*If any of the nuts or seeds you buy are salted, you will not want to add additional salt. Add salt to taste if the ingredients are unsalted.If you're looking for something different to sweeten the granola, try raisins, dried cranberries, pure maple syrup or honey.The calories shown are based on the recipe making 7 cups of granola, with 1 serving being 1/2 cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**