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Prep: First, preheat the oven to 325F. Add the maple syrup, nut/seed butter, vanilla extract, cinnamon, and salt to the base of a large bowl. Whisk until evenly incorporated.
Stir: Then, pour the oats, pumpkin seeds, almonds, walnuts, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
Bake: Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
Add Fruit/Chocolate: Immediately sprinkle the dried fruit and/or chocolate chips over the granola, using a spatula to gently toss the mixture. If you’d like the chips to completely melt, stir them a bit more until they melt completely. Let the granola and chocolate cool completely on the tray before removing.
Serve: Serve as desired; store leftovers at room temperature or in the refrigerator (recommended for crunchier granola) for up to one month.