1 cup almonds, roughly chopped
1/2 cup toasted hazelnuts, chopped
1/2 cup pumpkin seeds
3 cups rolled oats
1 cup puffed rice
pinch of salt
1/2 cup melted coconut oil
4 tablespoons maple syrup
1 ts vanilla extract
3 tablespoons cacao powder
Heat oven to 180°c. Line a large baking sheet with parchment paper, and set aside.
In a large mixing bowl, stir together oats, almonds, hazelnuts, puffed rice, pumpkin seeds, cocoa powder and sea salt until evenly combined.
In a separate mixing cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
Spread the granola out evenly on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through. Then remove from the oven, give the mixture a good stir. Bake for 5 more minutes, until the granola is lightly toasted and golden.
Remove baking sheet from the oven and transfer to a wire baking rack. Let cool until the granola reaches room temperature.
Serve immediately, or store in an airtight container at room temperature for up to 1 month.