Place the honey and serrano peppers in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 3-5 minutes. Remove from the heat and let the honey mixture cool. Remove the peppers and pour the honey into a jar with a tight-fitting lid. Store the honey in the refrigerator.
Preheat the oven to 300 degrees, and line a baking pan with a sheet of parchment paper.
In a large mixing bowl, mix together the oats, cashews, pecans, pepitas, salt, and Chinese Five Spice Powder.
In a measuring cup, mix together the coconut oil and hot pepper honey. Pour the oil-honey mixture over the oats mixture and stir well to coat everything.
Spread the granola onto the baking sheet in a single layer.
Bake for about 20 minutes or until the granola just starts to turn lightly golden. Stir once or twice during baking so the oats and nuts bake evenly.
Remove the granola from the oven, let cool, and add extra salt if necessary. Store the granola in a jar, tightly covered for up to 4 weeks.