Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.

In a large mixing bowl, combine oats, almonds, pumpkin seeds, shredded coconut, cinnamon, and salt.

In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, and vanilla extract.

Pour the wet mixture over the dry ingredients. Stir until evenly coated.

Spread the mixture in an even layer on the prepared baking sheet. Press down lightly with a spatula to form clumps if you like it chunky.

Bake for 20–25 minutes, stirring halfway through for loose granola or don’t stir at all for bigger clusters. Watch closely so it doesn’t burn.

Let it cool completely—it will crisp up as it cools.

Once cooled, add dried fruit and chocolate chips (if using). Store in an airtight container for up to 2 weeks.