Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pepitas and flax seeds. Add the ground cinnamon and toss to combine.
In a small bowl, whisk together the safflower seed oil, pomegranate molasses and birch syrup. Pour over the granola and cinnamon mixture and stir until the dry ingredients are well coated.
Spread onto the parchment lined baking sheet and bake for 30 - 35 minutes, or until golden brown.
Return to the large bowl and stir in the shredded coconut while the granola is still hot. Allow to cool completely and store in an airtight container for up to one month.