1. In a large pan over low-medium heat, melt the coconut oil with the honey. Once melted, add the rolled oats, ground cinnamon, coconut flakes, chopped pecans, pumpkin seeds and salt.
2. Stir everything together with a wooden spoon, and spread the mixture out as flat as you can. Let it all cook over low heat for about 4 minutes before stirring again and then laying it flat again. Doing this repetitively will help the oats cook faster and ensure they stay crunchy! Be sure not to let the mixture sit without stirring for more than 3-4 minutes at a time or it will definitely begin to burn!
3. Cook the granola on the stove for about 10 minutes, or until the oats and coconut are lightly browned and fragrant. Remove the granola from heat and allow it to cool in the pan for 10-20 minutes before stirring and serving.**
4. Once the granola has completely cooled, you can add in the chocolate chips, raisins or dried cranberries, or any other add-ins you’d like! 

Store the granola in an airtight container (once completely cooled) at room temperature for 1-2 weeks for optimum freshness.