2 cups old-fashioned rolled oats (see Recipe Notes)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
Pinch of salt
Heaped 1/2 cup macadamia nuts, roughly chopped
1 tablespoon coconut oil or vegetable oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
Combine the oats, seeds, salt, and macadamia nuts in a large skillet. Stir over medium-low heat until the oats are fragrant and have turned slightly darker, and the pumpkin seeds are starting to pop. Remove from heat.
Make a hole in the center of the mixture. Drop the coconut oil into the hole and let it melt. Pour the maple syrup over the oil, then gradually stir the oat mixture into the syrupy oil until everything is coated and well mixed.
Return the skillet to the heat for a minute, stirring, then take off the heat and set aside to cool in the skillet. Once cooled to room temperature, transfer the granola to a jar and screw on the lid.