Add coconut oil and maple syrup to pan and cook until bubbly, about 30 seconds to 1 minute. Stir in reserved toasted oats and almonds, chia seeds, hempseeds, flaxseed, cinnamon, and salt. Cook mixture, stirring often with heatproof spatula or wooden spoon, until mixture turns golden brown and fragrant, about 3 minutes. Remove pan from heat and set aside, allowing granola to cool at room temperature for at least 20 minutes. If you push granola into a pile in center of pan and let it cool, it will form granola clusters. Granola will become crunchy as it cools. Granola can be stored in airtight container for up to 1 week.