Preheat: Set the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment.
Measure: Get everything ready so you can mix quickly and evenly.
In a big bowl, combine 4 cups rolled oats, 1 to 1 1/2 cups chopped nuts, 1/2 cup seeds, 1/2 cup unsweetened coconut (optional), 1 to 2 teaspoons cinnamon, a pinch of nutmeg, and 1/2 teaspoon fine sea salt.
In a measuring cup, whisk 1/2 cup maple syrup or honey, 1/3 cup oil, and 2 teaspoons vanilla until smooth.
Pour the liquid over the dry ingredients. Stir until every oat looks glossy and evenly coated. Scrape the bowl to catch any syrup at the bottom.
Spread the mixture on the lined sheet in an even layer. Press it down firmly with a spatula to encourage clusters.
Bake 15 minutes. Rotate the pan. Gently stir the edges toward the center while keeping some large chunks intact. Press down again.
Bake another 10 to 15 minutes, until the granola looks golden and smells toasty. The center should look set, not wet.
Turn off the oven and let the pan sit inside with the door cracked open for 5 minutes for extra dryness (optional but helpful for crunch).
Cool completely on the pan. Do not stir while cooling; that’s when clusters firm up.
Once cool, fold in 1 cup dried fruit and any chocolate. Taste and add a pinch of flaky salt if you like contrast.
Transfer to airtight jars or containers. Label with the date so you actually remember how quickly you go through it.
