Preheat your oven to 300 degrees F. Line a large baking sheet with parchment paper ( I use an 18x21" baking sheet).

In a large mixing bowl, combine the dry ingredients: rolled oats, pumpkin seeds, flaked coconut, flax/chia seeds, sea salt, and chopped almonds. Mix well.

In a sauce pan over medium-low heat, combine the olive oil, maple syrup, and brown sugar. Stir to combine. Cook for 8-10 minutes, stirring occasionally until the sugar granules are completely dissolved and the mixture has turned a light caramel color and is starting to bubble.

Take the maple mixture off the heat and IMMEDIATELY pour it into the dry ingredients. Use a rubber spatula to fold the dry ingredients into the wet ingredients until all of the granola is evenly coated.

Spread the granola out in a single even layer on the baking sheet. Bake for 15 minutes. After 15 minutes, take the granola out of the oven and stir it up. Spread it back out in a single even layer. Then bake for another 12-15 minutes until golden brown and crisp.

Take the granola out of the oven and let cool completely on the pan. Once the granola is completely cool and crisp, store it in an airtight container, mason jar, or zipper bag to keep fresh.