Preheat oven to 350 degrees.

In a large bowl, combine rolled oats, pecans, almonds, pumpkin seeds, walnuts, kosher salt, and cinnamon. Add maple syrup, olive oil, and vanilla extract until thoroughly mixed. 

Line a large baking sheet with parchment paper, then add the oat mixture (the granola should be patted down with a spatula so it's fairly packed). Bake for 10 minutes, then give the mixture a quick stir, and bake for an additional 10 minutes. 

Let cool. The granola will continue to dry out as it cools. Once completely cooled, break up granola and add in the dried blueberries. Store in an airtight container. Granola can be frozen for up to 3 months.