Crank the oven to 250°F and place a rack in the middle position.
Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil, and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.
Transfer to a half-sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.
Before storing in airtight containment, add the cranberries and blueberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.
Serve on ice cream for breakfast...it’s the only way.