Preheat oven to 300 degrees Fahrenheit. Line a sheet pan with parchment paper. Set aside.
Place dry ingredients (rolled oats, rough chopped pistachios, rough chopped almonds, salt and cinnamon in a small mixing bowl. Stir to blend evenly. Set aside.
In a medium mixing bowl, pour in maple syrup, vanilla extract and coconut oil. The coconut oil may be solidified, depending on room temperature. Use a spoon or fork to incorporate it into the liquids as best as possible. It does not have to be fully blended.
Pour dry ingredients on top of the maple syrup, vanilla and coconut oil. Use clean, dry hands to mix everything together until the oats and nuts are evenly coated and any remaining coconut oil lumps have melted.
Turn contents of bowl onto the parchment-lined baking sheet. Using your hands, spread the mixture in a thin, even layer.
Bake for 12 minutes or until golden brown.
Remove from oven and cool on a rack. Once cooled, lift parchment paper from baking sheet and empty into a jar or container with a good seal.
Serve as a granola cereal with milk and top with seasonal summer berries.
