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Preheat the oven to 225F and line two large sheet trays (18'' x 26'') with parchment paper.
In a large bowl combine the 3.5 cups rolled oats, 1 cup chopped pecans, ⅓ cup pumpkin seeds, ¼ cup hemp seeds, and ¼ cup shredded unsweetened coconut.
In a small bowl or measuring cup, combine ¾ cup maple syrup, ⅓ cup melted coconut oil, 1 tsp vanilla extract, ½ tsp almond extract, ½ tsp salt, 2 tsp cinnamon, ¼ tsp ground dried ginger, ⅛ tsp cloves and mix to combine.
Pour the wet ingredients into the dry ingredients and mix thoroughly until all the oats are covered and everything is fully combined.
Divide the granola mixture onto the two prepared sheet pans and spread out into a thin layer. You want it nice and thin so that it toasts evenly and comes out crunchy in the end.
Bake the granola in the oven at 225F for 2 hours until it becomes a nice golden color. It will still be soft to the touch, but never fear, it will get crunchy after you remove it from the oven.
Remove the granola from the oven after 2 hours and let it sit on the countertop to cool for at least 20 minutes. It gets crunchy as it cools.
Once the granola has fully cooled, break it up and toss it with 2 cups crushed crispy apple chips, then put it in an airtight container to store for up to a month.