3 cups old-fashioned rolled oats
1 1/4 cups raw pecans, left whole or coarsely chopped
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt, plus more to taste

Heat the oven to 300°F. In a large bowl, mix the oats, pecans, pumpkin seeds, sunflower seeds, coconut, syrup, oil, brown sugar, and 1 teaspoon of the salt until well combined.

Spread the mixture in an even layer on a rimmed baking sheet. Bake, stirring every 10 to 15 minutes, for about 45 minutes total, until the granola is toasted.

Remove the granola from the oven; season with salt to taste. Let cool completely before serving.

Do Ahead: The granola can be made 1 month ahead. Transfer to an airtight container and store at room temperature.