Preheat the oven to 160°C. In a large bowl, combine the oats, hazelnuts, sunflower seeds, pumpkin seeds and cinnamon.
In a small bowl, mix the Guénard hazelnut oil and maple syrup. Pour the liquid mixture into the dry mixture and mix well.
Spread the mixture on a baking sheet and bake for 25 to 30 minutes, stirring every 10 minutes.
Let cool completely, then store in an airtight container at room temperature for about a week.
Serve your homemade hazelnut granola with milk, yogurt, or simply as a healthy and delicious snack.
Good tasting !