Prep the oven and baking sheet. Heat oven to 300°F (150°C). Line a half sheet pan (18 x 13 inches) with parchment paper and set aside.

Heat the wet ingredients. Combine the maple syrup, coconut oil, sea salt, turmeric, ginger, cinnamon, vanilla extract and black pepper in a small saucepan. Heat the mixture for 4-5 minutes over medium heat until the coconut oil has melted and the mixture is warm (but not quite simmering), whisking until evenly combined. Remove from heat.

Add the dry ingredients. In a large mixing bowl, add the oats, almonds, coconut flakes, pecans and sunflower seeds. Drizzle the maple syrup mixture over the dry ingredients. Gently toss until evenly combined.

Bake. Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Bake for 25 minutes, then without stirring, remove the pan and rotate it 180° (so that it will cook evenly from front to back). Bake for 15-20 more minutes until the granola is lightly golden on top. Transfer the pan to a wire baking rack and let it cool completely.

Serve. Use your hands to break the granola up into your desired size of chunks. Add the dried fruit and toss to combine. Serve and enjoy! Leftover granola can be stored in an airtight container for up to 2 weeks.