Preheat oven to 375F; line a large baking sheet (a half-sheet pan) with parchment paper or a silpat liner.
2
Add the sunflower seeds to a food processor and pulse until coarsely chopped (it should look similar to granola). Pulse in the pumpkin seeds to break up the pumpkin seeds a little, leaving most whole. Pour this mixture along with the flaxseed meal and sesame seeds into a large bowl and set aside.
3
Add the coconut oil or ghee, maple syrup, vanilla extract, cinnamon, and salt to a small saucepan. Heat over medium heat until the coconut oil is melted, about 2 minutes, stirring occasionally.
4
Pour the coconut oil mixture over the sunflower seed mixture and stir to combine.
5
Spread the granola out onto the prepared baking sheet in an even layer and bake until golden, about 35 to 45 minutes, tossing well once every 15 minutes.
6
Cool completely and then gently toss to break up the granola.
7
Store in an airtight container at cool room temperature up to 3 weeks.
