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Preheat the oven to 300°F. Line two baking sheets with parchment paper.
In a large bowl, combine the oats, coconut flakes, almonds, and pumpkin seeds.
In a separate bowl, whisk together the maple syrup, coconut oil, vanilla, and salt. Pour over the dry ingredients and stir well.
Divide the mixture between the two lined baking sheets, pressing down and leaving a few pockets between clumps.
Bake 30–35 minutes, rotating the sheets halfway through.
Let cool completely, then break up the granola.
Store in an airtight container — keeps 3–4 weeks.
Serve with yogurt and fresh fruit.