Preheat oven to 350

Prepare two baking sheets lined with parchment paper

Set aside

In a small pan heat up to low-medium heat

Mix sunflower and pumpkin seeds, adding two teaspoons of pink himalayan salt

Roast in pan between 3-5 minutes

Using a food processor coarsely ground all nuts and coconut chips and seeds, one at a time

When finished each one, add everything to a large mixing bowl

Add vanilla powder and cinnamon and mix well

Stir in Swerve and coconut oil

When well combined use your hands to pick up the granola, squeezing handfuls together and dropping on parchment paper in an even manner to spread out as much as possible for even toasting in the oven

Place two trays in the oven for 20 minutes or more, depending on oven until slightly golden and smells like heaven

Remove from oven and allow to cool completely

Store in airtight containers and enjoy