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Preheat the oven: Position a rack in the center of the oven. Preheat it to 325°F. Line a rimmed baking sheet with parchment paper. Set it aside.
Mix the granola: In a large bowl, vigorously whisk the maple syrup, brown sugar, olive oil, vanilla, cinnamon (if using), and salt until the oil is emulsified and mixture is smooth, about 2 minutes. Using a large, sturdy spatula or your clean hands, fold in the oats, sunflower seeds, pumpkin seeds, and sesame seeds. Mix until combined well and the dry ingredients are evenly coated.
Bake the granola: Transfer the oat mixture to the prepared baking sheet. Using the back of a measuring cup, firmly press oats down into a thin, even layer. If you like crumbly granola, stir it with a wooden spoon or spatula every 15 minutes. Bake until evenly light golden brown from edge to edge, 40 to 45 minutes, rotating the baking sheet halfway through. Remove the baking sheet from the oven and let it cool fully, at least 1 hour.
Finish and store: Break up the fully cooled granola into bite-sized pieces using your hands. Stir in the dried fruit of your choice along with the flaky salt. The granola can be stored in an airtight container at room temperature for up to 2 weeks.