Preheat the oven to 325°F (160°C). Line two large rimmed baking sheets with parchment paper or silicone baking mats. This lower temperature helps get an even golden color without burning nuts.

Mix dry ingredients

In a large mixing bowl combine 4 cups rolled oats, 1 cup chopped almonds, 1/2 cup chopped pecans, 1/2 cup shredded coconut, 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds, 2 tsp ground cinnamon and 1/2 tsp fine sea salt. Stir until evenly distributed.

Combine wet ingredients

In a small bowl or measuring cup whisk together 3/4 cup maple syrup, 1/4 cup olive oil (or melted coconut oil), 1 tsp vanilla extract and 2 tbsp honey (if using). Warm slightly (10–15 seconds in the microwave) so the oil and honey blend easily, but do not make hot.

Coat and spread

Pour the wet mixture over the dry ingredients. Use a spatula to fold and press until the oats and nuts are evenly coated. Divide the mixture evenly between the two prepared baking sheets and spread into a thin, even layer (about 1/2 inch thick). Press gently with the back of the spatula to compact slightly — this encourages clumps.

Bake

Bake for 12 minutes, then rotate the pans (front to back and swap racks) and bake another 8–12 minutes until the granola is golden and fragrant. Watch closely in the last 5 minutes to avoid burning nuts. Total baking time ~20–24 minutes depending on oven and how crunchy you want it.

Cool & add fruit

Remove the pans from the oven and let cool completely on the sheets (15–25 minutes). The granola will crisp as it cools. If you want clusters, press gently with a spatula after about 5 minutes of cooling. Once cooled, stir in 1 cup dried fruit of choice. Transfer to an airtight container.

Storage

Store cooled granola in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

Yogurt & Serving

Prep yogurt

Spoon 1/2 cup plain Greek yogurt into each of eight serving bowls or jars (total 4 cups). If you prefer a sweeter base, stir 2 tbsp honey or maple syrup into the yogurt before portioning, or drizzle on top when serving.

Assemble bowls

Top each yogurt portion with about 1/2 to 3/4 cup granola, distributing evenly (you will use nearly all the granola; adjust to taste). Add fresh berries (about 1/4 cup per serving) and a few banana slices if using. Finish with a light sprinkle of lemon zest for brightness if desired.

Serve

Serve immediately so the granola stays crunchy. Provide extra granola and honey on the side for guests who want more.