Preheat the oven to 160°C and line a rimmed half sheet pan with baking paper.
In a large mixing bowl, combine the oats, almonds, pepitas, coconut flakes, salt, turmeric, and ginger powder. Stir to combine.
Add the melted coconut oil, maple syrup, rice malt syrup and vanilla. Gently mix until all oats and nuts/seeds are coated. Pour the granola mixture onto your prepared pan, spreading it out into an even layer.
Bake for 10 minutes. Remove from the oven and use a spoon to gently stir/flip over the granola, being careful not to break it up too much. Return to oven for a further 10 minutes (watch that it doesn’t burn around the edges!)
Allow the granola to cool on the baking sheet before transferring to an airtight container. Store at room temperature for up to 2 weeks.