Melt coconut oil in a bowl, stir in cinnamon + a pinch of salt.
Add pumpkin seeds, pecans + almonds/hazelnuts, and coat well.
Spread on baking paper and toast in the oven for 7 mins at 200°C (400°F).
Let it cool, take 3 big tbsp, and serve with Greek yogurt + berries.
(PS: it keeps in an airtight container for up to 2 weeks)
