Instructions
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Heat oven to 300°F. Line a rimmed sheet pan with parchment.
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In a large bowl, stir together oats, pecans, chia seeds, brown sugar, cinnamon, and salt.
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In a smaller bowl, whisk the melted coconut oil, honey, maple syrup, and vanilla until smooth.
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Pour the wet over the dry and stir until every oat is coated — 30 seconds longer than feels necessary. Dry patches are what turn into loose, dusty granola.
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Spread on the sheet pan and press flat with the back of a spatula. Pressing is what makes clusters.
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Bake 40–45 minutes, rotating the pan once at 20 minutes. Don't stir if you want big clusters; stir every 15 minutes if you'd rather have loose granola. It will still look slightly soft when done — it crisps as it cools.
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Cool completely on the pan, undisturbed, about an hour. Then break into clusters.
💡 Notes
- Makes about 6 cups (12 servings of 1/2 cup). Prep 10 minutes, bake 45 minutes, cool 1 hour.
- Store airtight at room temperature for 2–3 weeks, or freeze up to 3 months. The pecans set the limit — their oils go rancid before the granola goes stale.