Heat your oven to 130°C.

Place the rolled oats, bran flakes, desiccated coconut, chopped nuts, pumpkin seeds and sunflower seeds in a large mixing bowl.

Melt the coconut oil in a small saucepan over medium heat. Add the maple syrup, tahini, chilli flakes and ½ teaspoon salt and remove the saucepan from the heat. Whisk until well-combined.

Pour the chilli tahini mixture over the dry ingredients and toss well to coat, ensuring that everything is evenly coated.

Divide the granola between two large baking sheets, spreading it out into an even layer.

Bake for 1 hour or until lightly golden, tossing once halfway through.

Let the granola cool on the baking sheet. It will crisp up further as it cools. Store in an airtight container at room temperature for up to 2 weeks.