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Preheat the oven to 180°C (fan). In a large bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, maple syrup, extra virgin olive oil, vanilla paste and sea salt. Mix well and spread the mixture into a thin layer on a baking sheet or ceramic baking dish lined with baking paper.
Bake for 30 minutes, stirring halfway through, until lightly golden. Remove from the oven and allow to cool fully – the granola will become crunchy as it cools.
Meanwhile, grind the cacao nibs in a small blender or coffee grinder until they have the texture of a coarse flour.
Once the granola has cooled, stir in the ground cacao nibs, dried cranberries, chia, Brazil nuts and coconut.