Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the pumpkin seeds, almond slices, and pecan pieces in a large bowl; mix until well combined.
Whisk together the real maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt together until well combined.
Pour over the oat mixture and mix until evenly coated. Pour onto the prepared baking sheet.
Place into the oven and bake for 10 minutes. Add the coconut, stir the granola, then continue baking for another 10-15 minutes, until golden brown.
Remove from the oven and allow the granola to cool completely before storing it in an airtight container at room temperature for three weeks or freeze it for up to three months. Enjoy.