Preheat oven to 350℉, and line a baking sheet with parchment paper.
Combine the rolled oats, seeds, nuts, and coconut flakes in a bowl.
Add the sugar, lemon zest, cinnamon and ginger to a separate small bowl. Use a small fork, or even your fingers, to blend the zest with the sugar and spices.
Add the lemon/sugar mixture to the oats and nuts, and stir to distribute evenly.
In another separate bowl, combine the honey or maple syrup, oil, and lemon juice. Beat lightly to blend.
Pour into the dry ingredients, and mix together.
Spread in an even layer on the baking sheet, and bake in the oven for about 20 minutes, until light golden.
Allow it to cool completely, and then store in an airtight container for up to 2 weeks.