4 cups old-fashioned rolled oats
1 ½ cup raw nuts and/or seeds (I used ½ cup pecans, ½ cup cashews, and ½ almonds)
1 teaspoon fine-grain sea salt
1 heaping teaspoon ground cinnamon
½ cup melted coconut oil
¼ cup maple syrup
¼ cup honey
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts, salt and cinnamon. Stir to blend.
Pour in the oil, maple syrup, honey, and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake until lightly golden, about 20 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
While baking I will set a timer for 10 minutes, take it out and stir and press down, put it back in the oven, and then set another 10 minute timer.