In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, about 30 minutes.
Preheat oven to 325 degrees.
In a large bowl, combine drained millet, oats, pumpkin seeds, and coconut flakes.
Melt
1.5 tablespoons coconut oil in the microwave, on high for 10-15 seconds. Mix the maple syrup and salt in with the coconut oil. Pour into millet mixture and stir until combined.
Line a baking sheet with foil or parchment paper. Spread the mixture on the sheet and bake for about 15 minutes. Check half way through to stir around, for even baking. Once cool, stir in dried currants.