Preheat your oven to 275°F. Spread the oats, nuts, and coconut on a baking sheet covered in parchment paper. Sprinkle with sea salt.
Bake the mixture for 10-15 minutes, stirring a few times, until it is toasted to the touch but not golden brown.
Meanwhile, stir together the oil, syrup, honey, and vanilla in a large bowl. Dump the toasted ingredients into the bowl with the wet ingredients, and stir in the chia and flax seeds if adding. Return the well-mixed ingredients to the parchment-covered baking sheet. Increase the oven temperature to 350°F. Bake for 20-30 minutes stirring several times, until it is slightly crispy and golden brown. If the granola is starting to brown too quickly on the edges, reduce the temperature to 325°F.
Let the granola cool on the baking sheet, and be sure to break up large clumps while it is warm. Once cool you can add in optional dried fruit. The granola can be stored in an airtight container for up to two weeks.