Preheat the oven to 375°.
In a large mixing bowl, combine the oats and coconut oil. Stir until the oats are lightly coated in the oil. Spread the oats out on a parchment-lined baking tray and then bake for 20 minutes.
While the oats are toasting, combine the maple syrup and coconut sugar in a small pan over medium heat until the sugar has dissolved. It should take about 5 minutes. Then stir in the cinnamon and vanilla extract.
Remove the oats from the oven and pour them back into the mixing bowl. Reduce the oven heat to 300 degrees.
Add the almonds, shredded coconut, pumpkin seeds, and sunflower seeds to the bowl with the oats. Pour the syrup mixture over the oats and stir to combine everything. Scoop the mixture out of the bowl and back on to the baking tray.
Spread it out evenly and place a piece of parchment paper on top. Press down firmly with your hand and repeat this step all over the tray. Doing this will help the oats stick together better and form a solid bar.
Bake for 35 minutes and then remove the tray from the oven. Let the granola cool for 3-4 minutes or until you can touch them without burning yourself.
While the granola is still warm (but not hot), use a 2-inch biscuit cutter to cut out 15 circles. Then use a ½ tsp to press a small circle into the center of each nest. Let the granola cool completely, it should take about 1 hour.
Add 2-3 candy eggs to each nest before serving.