Preheat the oven to 320°F/160°C. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the honey, MCT oil, vanilla extract, salt, ginger and cinnamon until combined.
Add the oats, sunflower seeds, chopped walnuts, flaxseed, hemp and rice crisps to the bowl and stir until everything is coated in the honey-spice-oil mixture.
Pour the mixture onto the parchment paper-lined baking sheet and spread into an even layer. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes, or until the granola begins to just brown at the edges. Be careful not to leave it in the oven once it has browned, as the granola can get too brown, or burn, very quickly after this. If you are at or near sea level, check the granola at 30 minutes.
Let it cool completely before serving. Serve with fresh fruit and non-dairy milk or kefir.
Store in covered containers or jars at room temperature.