In a large bowl, mix the oatmeal, pumpkin and sunflower seeds, sesame and fennel seeds together.
In a small bowl, stir together the olive oil, tomato paste, maple syrup, mustard, paprika powder, salt and pepper until smooth. Add to the dry ingredients and mix well with a spoon.
Place the mixture on a parchment-lined baking sheet and distribute it evenly. Bake for about 20 minutes until the granola is browned. After 15 minutes, check whether it is browning evenly and turn with a spoon if necessary. Take out and let cool.
The granola will keep for about 3–4 weeks in an airtight container.