In a large mixing bowl, combine 4 cups rolled oats, 1 cup chopped almonds, 1/2 cup chopped pecans or walnuts, 1/2 cup coconut flakes (if using), 1/4 cup sunflower seeds, 2 tsp ground cinnamon, and 1/2 tsp fine sea salt. Stir to distribute evenly.

Mix wet ingredients

In a separate small bowl or measuring cup, whisk together 1/4 cup neutral oil, 1/4 cup pure maple syrup (or honey), 2 tbsp brown sugar, and 1 tsp vanilla extract until the sugar is mostly dissolved and the mixture is uniform.

Combine wet and dry

Pour the wet mixture over the dry ingredients. Use a spatula to fold and press so the oats and nuts are thoroughly coated and clumps start to form. Make sure there is no large puddle of syrup at the bottom.

Bake & Stir

Spread on sheet

Transfer the coated granola to the prepared baking sheet and spread it into an even layer about 1/2-inch thick. Press it lightly with the back of a spatula if you want larger clusters.

First bake

Bake in the preheated 325°F (163°C) oven for 12 minutes. After 12 minutes, remove the sheet and use a spatula to gently stir and flip the granola so it browns evenly.

Second bake

Return the pan to the oven and bake another 8–12 minutes, watching closely near the end. Total baking time will be about 20–24 minutes, or until the granola is golden brown and fragrant. For chewier clusters, bake less; for crispier granola, bake a bit longer but avoid burning the edges.

Cool & Finish

Cool

Remove the baking sheet from the oven and allow the granola to cool completely on the pan (20–30 minutes). As it cools it will harden and form clusters. Do not stir while cooling if you want large clusters.

Add dried fruit and chocolate

Once cooled, stir in 3/4 cup dried fruit and 1/4 cup chocolate chips (if using). If you prefer the fruit softer, add it before baking but note it will be drier and chewier.

Store

Transfer the cooled granola to an airtight container. Store at room temperature for up to 2 weeks, or freeze up to 3 months. Stir before serving if some clumps have formed.