In a large mixing bowl, combine the oats, coconut oil, and salt. Mix thoroughly so each oat is coated lightly in oil. Spread the oats on a lined baking sheet and bake for 20 minutes.
While the oats are toasting, mix the maple syrup and coconut sugar in a small pan over medium heat until the sugar has dissolved, about 5 minutes. Add cinnamon and vanilla extract.
Remove the oats from the oven, and pour them back into a mixing bowl, reduce the heat to 300 degrees.
Add the nuts, coconut flakes, and seeds. Pour the maple syrup mixture over the oats and stir to combine everything. Scoop the oats out of the bowl and back on to the lined tray. Spread the oats out evenly, and use a piece of parchment paper to lay on top and press down firmly with your palm. Pressing down will help the oats stick together better and form the bars.
Bake for 35 minutes. Remove from the oven. Let sit for 3-4 minutes.
You have to work quickly here or the oats will harden before you have a chance to shape them-- get a biscuit cutter and make 12 circles, make sure you press all the way down. Use a thin spatula to slip under the base and transfer each nest to a separate tray.
Once all nests have been moved to the new tray, put your left hand around the nest to secure it and use the back of a 1/2 tsp to press down and make a dip in the center of each nest.
Let the nests continue cooling until completely set, about 1 hour.
Add a few M&M’s® Easter Sundae "eggs" to each granola nest.
Serve immediately or store granola nests in an airtight container.
Crumble up leftover granola pieces to snack on or eat as cereal with coconut milk.