Preheat oven to 325° and prepare a baking sheet with parchment paper or nonstick cooking spray.
In a food processor, pulse together almonds, pecans, cashews, pumpkin seeds and sunflower seeds a few times, enough to chop just slightly. Stir in coconut flakes.
In a small bowl, whisk together coconut oil, maple syrup, vanilla, salt and cinnamon.
Pour wet mixture over nuts and seeds and toss to coat. Spread granola on prepared baking sheet in an even layer.
Bake for 20-25 minutes or until golden and nuts are toasted.
Let cool completely on baking sheet before storing in an airtight container.