Pre heat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

In a food processor, pulse almonds and hazelnuts until nuts are reduced in size by about a fourth- about 6-8 pulses.

Add pepitas, sunflower kernels and flax seeds. Pulse again until everything is combined- about 3 pulses. Add oats,coconut and cinnamon. Pulse until combined- about 2 pulses. Transfer mixture into a large bowl. Set aside.

In a small sauce pan, heat oil and honey and stir until combined and melted together. Remove from heat and stir in Vanilla.

Pour honey mixture over nuts and seeds and stir until well coated. Transfer to the baking sheet and spread into a single layer.

Bake for 12-15 minutes.

After 7 minutes of baking, stir the granola so it does not burn.

Remove from oven once granola is golden brown. Let cool completely then break up into pieces and store in an airtight container. If your nuts and seeds are not salted, you can add sea salt to the granola. Granola will stay crisp for over a week if stored in a cool dark place.