4 cups old-fashioned rolled oats
1 cup sliced almonds
½ cup unsweetened shredded coconut
¼ cup raw cashews
¼ cup whole raw hazelnuts
¼ cup raw sunflower seeds
¼ cup unsalted pumpkin seeds (pepitas)
½ cup pure maple syrup
2 tablespoons safflower oil
½ teaspoon kosher salt
½ cup dried cranberries
½ cup dried hibiscus petals
Preheat the oven to 350 degrees F (175 degrees C).
Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.
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