yields one quart
1/2 cup hulled unsalted pumpkin seeds (pepitas)
1/2 cup hulled unsalted sunflower seeds
2 cups rolled oats
1/2 cup dried wild blueberries
1/2 cup dried unsweetened shredded coconut
zest of one lemon
1 tsp fresh thyme leaves
1 TBSP canola oil
2 TBSP brown rice syrup
1 tsp vanilla extract
generous pinch fine sea or kosher salt
Heat a large, dry, nonstick skillet over medium heat. Add pepitas and sunflower seeds. Dry toast, tossing every minute or two, until pepitas begin to lighten. Add oats, blueberries, coconut, lemon zest, and thyme leaves. Continue to toast, tossing every minute, until the oats are toasted.
Meanwhile, whisk together oil, syrup, and vanilla (measuring the oil before the syrup will help the sticky syrup slide out of your measuring spoon). When the granola mixture is toasted, pour wet ingredients over and stir to combine thoroughly. Let cook two to three more minutes, stirring frequently.
Transfer mixture to a parchment-lined baking sheet and spread out. Sprinkle salt evenly over the whole thing. When cool, break apart and store in an airtight container.