• Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper. Slightly oil paper with coconut oil. Set aside.
• In a large mixing bowl, add oats, chopped almonds, pumpkin seeds, cinnamon, and salt. Stir to evenly combine. Set aside.
• Add maple syrup, peanut butter, lukewarm melted coconut oil, and vanilla on top of the previous bowl.
• Stir until all the ingredients are well combined, and the oats mixture is well coated with the peanut butter mixture.
• Pour in a single layer on a large baking tray, use two trays if yours is too small for this batch.
• Bake for 15 minutes, stirring halfway.
• Remove from the oven and cool down 30 minutes on the baking tray without touching the granola so it can form crunchy clusters of oats.
• Serve 1/4 cup for breakfast on top of dairy-free yogurt and fruits or with dairy-free milk.

Storage

• Store in a glass sealed jar for up to 1 month in the pantry.