Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

In a large mixing bowl, combine the rolled oats, roughly chopped pistachios, sunflower seeds, and pumpkin seeds. Stir everything together to ensure an even distribution of ingredients.

In a separate, smaller bowl or a liquid measuring cup, whisk together the melted coconut oil, honey, vanilla extract, ground cinnamon, and salt. Mix until well combined and the salt and cinnamon are fully incorporated into the liquid mixture.

Pour the wet ingredients over the dry ingredients in the large bowl. Using a spatula or large spoon, gently stir and fold until all the oats and seeds are evenly coated with the honey-oil mixture. Ensure there are no dry pockets.

Spread the granola mixture evenly onto the prepared baking sheet. It's important to spread it in a single layer to ensure even baking and crisping. Avoid clumping the granola.

Bake for 30 minutes. After 30 minutes, remove the baking sheet from the oven and gently stir the granola. This step is crucial for even browning and preventing burning.

Continue baking for another 20-30 minutes, stirring every 10-15 minutes. Keep a close eye on it during this last stage, as granola can go from perfectly toasted to burnt very quickly. The granola should be golden brown and smell fragrant. Look for edges to be slightly darker and the mixture to be mostly dry.

Once baked, remove the baking sheet from the oven and let the granola cool completely on the baking sheet without disturbing it. This allows the granola to crisp up and form clusters. Do not stir it while it's hot, as this will break up the clusters.

Once completely cooled, break the granola into desired cluster sizes. Store the granola in an airtight container at room temperature for up to 2 weeks. For longer storage, consider refrigerating.