Preheat oven to 250°F
Line a baking tray with parchment paper or use a silicone liner.
Lightly toast almonds, pecans, sunflower seeds, and pumpkin seeds in a large skillet over medium heat 4-6 minutes. Then transfer to a large bowl and set aside
Lightly toast sesame seeds over medium/low heat for 4 to 6 minutes, until just lightly golden.
Add sesame seeds, stevia, and cinnamon to a food processor and pulse a couple times until powdered and mixed thoroughly.
Add sesame sugar to bowl with nut mix and stir to combine. Set aside
In a separate bowl, beat egg whites with an electric mixer until soft peaks form. Fold gently into granola mix until fully combined.
Spread mixture onto prepared baking tray in a single layer and sprinkle with pink Himalayan salt.
Bake for 45-50 minutes, stir every 15 minutes or so.
Allow to cool completely
Break up in chunks and store in an airtight container for up to a week, in the fridge for 2, or in the freezer for up to 2 months.