Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
Combine oats, pecans, walnuts, sunflower seeds, and salt together in a large bowl.
Combine nectar, oil, and cinnamon together in a saucepan. Bring to a simmer over medium-high heat. Drizzle over oat mixture and toss to mix well. Spread out on the prepared baking sheet.
Bake for 35 minutes, or until dry and browned. Set aside to cool completely.
Transfer to a 2-cup-capacity jar with a lid. Yogurt keeps in the refrigerator for up to 1 week.
Makes 4 To 6 Servings
1 1 ⁄ 2 cups rolled oats
2 ⁄ 3 cup coarsely chopped pecans
2 ⁄ 3 cup coarsely chopped walnuts
1 ⁄ 3 cup shelled raw sunflower seeds
1 ⁄ 4 teaspoon sea salt
1 ⁄ 4 cup coconut nectar or pure maple syrup
1 ⁄ 4 cup extra-virgin coconut oil
1 1 ⁄ 2 teaspoons ground cinnamon
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.