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Preheat oven to 350. While oven is preheating, toast cashews and almonds for about five minutes on a baking tray with parchment paper. Meanwhile in a large mixing bowl, combine oats, sunflower seeds, salt and cinnamon. Add toasted nuts, coconut oil, honey and vanilla, and mix well so that all oats are coated in oil. Pour mixture onto prepared pan and spread flat. Bake until lightly golden, about 20 minutes. Undercooked is preferable as granola will burn easily and continues to crisp out of the oven. Remove from oven and place on cooling rack for a full hour. Break into chunks and store in airtight container at room temp for 1-2 weeks or in the freezer for up to 3 months. Add dried fruit and/or chocolate as the mood strikes you. Good as cereal and dessert! :)