Preheat the oven to 325 F

In a large bowl, combine the nuts, seeds, coconut and cinnamon and mix together.

Melt the coconut oil and whisk it together with the maple syrup and vanilla extract until thick and smooth.

Pour the oil mixture over the nuts and stir together until evenly combined.

Transfer to a parchment lined baking sheet and flatten down using a rubber spatula.

Bake for about 25-30 minutes on the middle rack. Remove from oven and let cool completely before breaking apart. The granola may still feel a little wet when you remove it from the oven, but it will harden as it cools.

Once cool, break apart into clumps and store in an airtight container for about 2 weeks, or freeze for 3 months. After breaking apart, you can mix in chocolate chips or freeze-dried fruit if desired.