In a food processor, pulse the pumpkin seeds and sunflower seeds until chopped.
Transfer chopped seeds to a large bowl, and stir in hemp seeds coconut and cinnamon. Stir until combined.
In a separate bowl, whisk together coconut oil, honey and vanilla until smooth.
Add coconut oil mixture to the seed mixture and mix well. It should form a sticky granola consistency.
Transfer to a parchment lined baking sheet, and spread into an even flat layer.
Bake for 20-23 minutes. Keep a close eye on it so it doesn't burn! Remove from oven and allow it to cool to room temperature (it will get crunchier as it cools).
Transfer to a bowl and stir in mix-ins (I used dried cranberries).
Store in a sealed container for up to one week.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/paleo-granola/