8 cups rolled oats
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup almonds
1 cup coconut
1 cup maple syrup
Combine dry ingredients in a large bowl. Stir to mix. Pour maple syrup on top and stir it through well.
Bake on 2 cookie sheets / baking pans for 1 hour at around 275-300 (you may have to adjust the temperature depending on your oven). Make sure the granola is nicely browned.
Turn off the oven and cool it overnight. Serve the granola over plain yogurt with honey and berries.
It is our usual family breakfast (with yogurt and fruit) and lasts in an airtight container for 2-3 weeks.