Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.
Add oats, pumpkin seeds, flaxseed, chia seeds and cinnamon to a mixing bowl and toss together.
Then add maple syrup, coconut oil, and water. Toss together until dry ingredients are evenly coated.
Distribute granola on baking sheet and press together, so it looks like 1 large cookie.
Bake at 350°F for 25-30 minutes, rotating halfway through, until oats and seeds are golden. Remove from oven and let cool.
Once granola is cooled, break into chunks. Add freeze dried blueberries. Store in an airtight container in the refrigerator for up to 2 weeks. Serve with yogurt, milk, or enjoy a handful as is!