Pulse the almonds, walnuts and pecans in a food processor until you have a mixture of smaller and larger pieces.
Repeat the same with the pumpkin and sunflower seeds.
Empty the nuts and seeds into a bowl. Add the rest of the ingredients (only reserve 2 tbsp of the raspberries for later) and mix with a spatula. The mixture should be sticky. If it's still dry, add another tbsp of water.
Press firmly onto a baking sheet lined with parchment paper until you have a flat surface.
Bake for 25-30 minutes until browned. Turn the baking sheet after 20 minutes.
Remove from the oven and let cool. Then break into small pieces, mix the remaining 2 tbsp of freeze dried raspberries and store in an airtight container.
The mix makes 15 portions of 50g / ⅓ cup each. If you can't source freeze dried raspberries, you can leave them out and season with 1 tbsp of cinnamon instead. Nutrition is calculated for the granola only, not for the yoghurt or berries.