Step 1

Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.

Step 2

In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.

Step 3

In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.

Step 4

Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds, and stir.

Step 5

Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.

Step 6

The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.

Step 7

Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.

Step 8

Store in a container with an air-tight seal, and it should keep for a few weeks.