Preheat oven to 300°F/150 C. Line a baking sheet with parchment paper.

In a large bowl, combine the oil, maple syrup, vanilla, nutmeg, salt, and water (if using, will help create larger clumps and help the chia and flax stick to everything). Whisk until blended.

Stir in the ground flax and chia seed. For best results, allow to sit for 5 minutes to hydrate slightly.

Fold in the oats, sunflower seeds, pumpkin seeds, and sesame seeds. Mix until the liquid coats every bit of oats.

Spread mixture into an even layer on the prepare baking sheet. The oats being in contact with each other and limited disturbance during the baking and cooling will result in the biggest clusters.

Bake for 35-40 minutes, until dry and firm and golden brown. Allow to cool completely before breaking up into clusters

Stores at room temperature for 2 weeks. If moisture gets into the mixture, you can re-crisp the granola in a low temperature oven for 15 minutes.