4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

1 1/2 cups raw nuts and/or seeds (1 cup pecans and ½ cup pepitas used here)

1 teaspoon fine-grain sea salt (reduce to ¾ teaspoon if using table salt)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil or olive oil

1/2 cup maple syrup or honey

1 teaspoon vanilla extract

2/3 cup dried cranberries, chopped if large

{“Optional”=>”1/2 cup chocolate chips or coconut flakes”}

Preheat oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine oats, nuts and/or seeds, salt, and cinnamon. Stir to blend.

Add oil, maple syrup or honey, and vanilla. Mix well to coat every oat and nut. Spread the granola evenly on the prepared baking sheet.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway through. For clumpier granola, press down with a spatula after stirring.

Allow to cool completely, undisturbed, for at least 45 minutes. Add dried fruit and optional chocolate chips. Break into chunks or stir as desired.

Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.