Grain-free Granola

Looking to reduce carbs for breakfast, thinking about having this for breakfast with yogurt, instead of the normal cereal or bagels (or french toast or pancakes or waffles...). 

• 1 c hazelnuts
• 1 c pecans
• 1 c raw almonds
• 1 c cashews
• 1/4 c solid coconut oil (reduced from 1/3 c)
• 2 T maple syrup
• 1/3 t salt
• 1 T cocoa powder
• 1 t vanilla
• 1 t cinnamon
• 1/2 c shredded coconut
• 1/4 c roasted pumpkin seeds

1. Pulse nuts in blender until crumbly.
2. In a small pan, melt the coconut oil over low heat with the syrup, salt, cocoa, vanilla and cinnamon.
3. Remove from heat and stir in coconut and pumpkin seeds.
4. Thoroughly mix pulsed nuts in.
5. Spread on parchment sheet and bake for 15-25 min at 325F.
6. Let cool in oven.

NOTES

Original says 300F but that takes too long. 350F is a little too high and ends up with some nuts slightly burnt.
Nov 2015: I've made this more than a dozen times this year. It's a staple on top of a breakfast bowl (of cereal or oatmeal). Once I used pistachios instead of hazelnuts - it ended up chewier but still delicious. One batch lasts about a week.