Preheat the oven to 250 degrees F.
In your largest bowl, combine the oats, flax, sunflower seeds, mixed nuts, coconut flakes and ground cinnamon. Stir (or toss with your hands) until well combined.
In a medium mixing bowl (at least four cup size), whisk together the canola oil, maple syrup, vanilla bean paste and agave syrup to make a smooth, uniform syrup.
Pour the syrup over the dry ingredients and stir until everything is coated. Be sure to stir well so there are no hidden pockets of syrup or dry ingredients in your bowl.
Line two baking sheets with parchment paper and spread the granola in an even layer. Try to get half of the granola on each pan.
Put the pans in the oven, making sure both racks are in the upper two-thirds of your oven.
Bake for 30 minutes, then stir the granola and switch the trays on the racks, rotating them from front to back as well.
Bake another 30 minutes, then stir, switch and rotate the trays.
Bake for a final 30 minutes longer.
At this point simply turn OFF the oven (leave the granola inside) and let it sit for up to six hours. It will harden and crisp up as your oven cools.
If you like raisins, dried berries, or any dried fruits, (even chocolate chips) in your granola, add them in after you take the granola from the oven.
Granola will store well on the counter for 3 weeks (if it lasts that long) or in the freezer for up to 6 months.