Don't serve this granola with milk! Use it to garnish salads, roasted veggies, sauteed greens or mashed sweet potatoes. (Or just snack on it. So good!)
Preheat oven to 325°. Line a 15×10-inch baking pan with parchment paper. In a bowl, combine oats, pepitas, hazelnuts, almonds, sesame seeds, poppy seeds, fennel seeds and cumin seeds. In a saucepan, combine olive oil, honey, 1 tablespoon water, the salt, cinnamon, ginger, black pepper, crushed red pepper and smoked paprika. Heat over low, stirring, until mixture resembles a syrup. Pour over dry ingredients and stir until evenly coated. Spread in an even layer in prepared pan.
Bake until light brown, 20 to 25 minutes. Push granola to center of pan; cool completely without disturbing. (This allows clusters to form.) Store granola in an airtight container at room temperature up to 2 weeks or freeze up to 3 months.