Over a low heat, toast a couple of handfuls (75g) of chopped almonds, hazelnuts, cashews, coconut flakes or any other nuts in a dry frying pan until toasty smelling. Set aside. Toast a handful (50g) of whole pumpkin and sunflower seeds in the same pan until they pop. Set aside. Now toast 4 good handfuls (125g) of jumbo rolled oats in the pan until starting to smell nutty. Reduce the heat to low and add 1 heaped tbsp of coconut oil and the same of honey or maple syrup and stir to coat. Once combined, add 1 tsp of good vanilla extract and 1/2 tsp cinnamon. Return the nuts and seeds to the pan and stir until clumping together. Cool on a large plate before storing in an airtight jar.
