Preheat your oven to 300F and line a large baking sheet with parchment paper.
Combine the pumpkin seeds, shredded coconut, chia seeds, sunflower seeds, cinnamon, and salt in a large bowl, and stir well to combine.
Add in the maple syrup, and stir again until all of the ingredients have been coated. This will help everything stick together, but the mixture won't look very wet.
Transfer the mixture to the prepared baking sheet, and spread it out into a flat, even layer. Bake at 300ºF for 25 minutes, or until the granola looks lightly golden.
Let the granola cool completely. It will firm up as it cools, and then you can break it into pieces and store it in an airtight container. This will last for up to a week when stored at room temperature, or you can store it for up to a month in the fridge. (You can probably freeze it for up to 3 months, too, if you want to make a larger batch.)
Serve with almond milk and sliced bananas, or any other toppings you like!
You can swap the seeds in this recipe for any other nut or seed you have on hand. If using a large nut, like walnuts or pecans, I suggest chopping them up with knife to make smaller pieces that will stick together easier in this granola recipe.