Preheat the oven to 325°F. Line a baking sheet with parchment and set aside.

In a large bowl, add the maple syrup, coconut sugar, avocado oil, vanilla, pumpkin pie spice, and salt. Whisk to combine.

Add in the oats, chopped walnuts and pecans, pepitas, flaxseed meal, and hemp seeds. Use a wooden spoon and stir for about 1 minute, allowing the oats to begin to soak up the wet ingredients a bit.

Transfer to the prepared baking sheet in an even layer. You don’t want to completely spread out the granola because we want to have big chunks! Make sure it’s spread out in a thin, even layer, but that there is minimal gapping.

Transfer to the middle rack of the oven. Bake for 20 to 25 minutes or until golden brown and crisp. Let the granola cool entirely on the counter for at least 1 hour before trying to break it up. This will ensure you have large chunks.

Once cooled, add the crushed apple chips and toss to combine, breaking the granola into chunks/pieces, then transfer to air-tight containers. The granola will stay fresh at room temperature for one week or in the freezer for several months.