Preheat your oven to 160°C (140°C fan) and line a large, rimmed baking tray with baking parchment.

In a large mixing bowl, combine all the dry ingredients: the rolled oats, chopped almonds, chopped pecans, pumpkin seeds, sunflower seeds, ground cinnamon, and sea salt. Give it a good stir to ensure everything is evenly distributed.

In a small saucepan over low heat, gently warm the maple syrup, melted coconut oil, and vanilla extract. Whisk for about a minute until it's combined and slightly warmed through. You don't need to boil it.

Pour the warm liquid mixture over the dry oat mixture in the bowl. Use a spatula to stir everything together thoroughly, making sure every single oat and nut is completely coated.

Tip the mixture out onto your prepared baking tray. Spread it into an even layer. I find that pressing the granola down gently with the back of the spatula helps create those lovely, chunky clusters we all want.

Bake for 20-25 minutes, stirring once halfway through the cooking time to ensure it bakes evenly. The granola is ready when it's a beautiful golden brown colour and your kitchen smells amazing.

Remove the tray from the oven and place it on a wire rack to cool. This is the most important step: let it cool completely on the tray *without stirring it*. This allows the syrup to harden and form those big, crunchy clusters. It will take at least 45 minutes.

Once completely cool, you can break the granola into chunks of your desired size. Store it in an airtight container.

To serve, spoon a generous amount of Greek yoghurt into a bowl. Top with a large helping of your homemade granola, a handful of fresh berries, and sliced banana. Add an extra drizzle of maple syrup if you like.