Place the coconut sugar, olive oil, cinnamon, vanilla extract, salt, rolled oats, pecans, pumpkin seeds, coconut flakes, and sunflower seeds into a large bowl and mix well.

Line an air-fryer basket with foil, to create a foil basket. Working in batches, add 1⁄3 - 1⁄2 of the granola mixture (depending on size of air fryer basket) and cook at 350°F (175°C). Cook for 6-9 minutes until golden and crispy, stirring halfway through.

Transfer the granola to a large heatproof bowl and set aside to cool. Repeat the process with remaining oat mixture.

Once cooled, serve the granola with fresh berries and plant based yogurt (not included in nutritional breakdown).

Store the granola in an airtight container, at room temperature, for up to 1 month.