Place rolled oats, sunflower seeds, pumpkin seeds, almonds and pecans (or pistachios) and coconut (if using) in high sided roasting pan and bake for 30 minutes in a 300°F oven. If any of the nuts or seeds are already toasted, add them right before the syrup. Note, you can use any combination of nuts you choose (pecans, hazelnuts, pistachios, sliced almonds, cashews).

Remove pan from oven and mix in flax seeds. If you are making chocolate granola, add the cocoa now and mix in. Set aside while you make the syrup.

Measure syrup ingredients into a 2-quart saucepan starting with sugar, then oil, then honey. Add salt, cinnamon and espresso (if using). Cook syrup over low heat until sugar dissolves. Raise to medium heat and stir occasionally until the mixture boils. Once boiling, whisk in the vanilla and almond extracts being careful as it will spatter when it hits the hot sugar mixture.

Remove from heat and Immediately pour the syrup over the dry ingredients and stir until everything is coated with syrup.

Return to oven and bake for 40 - 50 minutes, stirring occasionally. Remove pan from oven and stir in fruit. Bake another 10 to 15 minutes.

Allow granola to cool in pan. If you prefer a chunky granola don't stir it until it cools then break it up with your hands. If you don't like clusters, stir it as it cools.

Once completely cooled store in an airtight container. Any extra can be stored in the refrigerator or freezer. Enjoy!