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Preheat oven to 165°C.
In a large mixing bowl, combine the nuts, chia seeds, flaxseed meal, cinnamon, coconut sugar, and salt.
In a small saucepan, warm the coconut oil and maple syrup, pour over the dry ingredients and mix well.
Spread the mixture evenly onto a large baking sheet and bake for 20 minutes. Then remove from oven, add dried blueberries and coconut flakes and stir.
Increase heat to 170°C and return to the oven for another 5-8 minutes, or until deep golden brown.
The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
Once the granola is visibly browned and done cooking, remove from the oven and let cool completely.
Store in a container with an airtight seal, and it should keep for a few weeks.