Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
Toss together the oats, millet, almonds, coconut flakes, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl.
Whisk together the olive oil, brown sugar, maple syrup, vanilla and 3/4 teaspoon salt together in a small bowl.
Pour the olive oil mixture into the oat mixture and toss until evenly coated. Spread out on a rimmed baking sheet and bake until golden and toasted, tossing the mixture around about halfway through, 30 to 40 minutes. Let cool completely on the baking sheet, then store at room temperature in an airtight container for up to 1 week.
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