Measure oats, almonds, pecans, and sunflower seeds in a large bowl.
In a small bowl, mix the coconut oil and maple syrup.
Pour the oil-syrup mixture into the dry ingredients and stir until all the dry ingredients are moist.
Spread the granola on a baking sheet lined with parchment paper.
Roast for 20-30 minutes in the oven. Stir or break a little after about 15 minutes.
Let cool on the baking tray.
Crush the gingerbread cookies and mix them into the granola.
If you use dried fruit or berries, mix them in too.
Store in an airtight container.
Keep a close I to the granola while in the oven! The difference between burnt and perfectly roasted granola is very thin.You can crush almonds and pecans before roasting; this way, you get more even-grained granola.You can add 100 grams of dried berries or fruits such as cranberries, raisins, figs, or dates to the finished granola.Nutritional values are an estimate for a single 30 gram serving of granola. The recipe produces about 600 grams of granola.