Preheat oven to 300 degrees F and line a sheet pan with parchment paper.
In a large mixing bowl, mix together the oats, maple syrup, melted coconut oil, cinnamon, and salt together until well combined. At this point feel free to add in raw nuts, chia seeds, or shredded coconut if using and give it another stir.
Spread the oat mixture out onto the prepared pan. Bake for 40 minutes, stirring the mixture every 10 minutes, or until the granola is nice and golden brown.
Remove from the oven and allow to cool fully to room temperature. Once cooled, stir in any toasted nuts, dried fruit, or chocolate chips.
Store the granola in an airtight container in a cool, dark pantry for up to 1 month.
Oats: Use Old-Fashioned or Rolled Oats, not quick oats for granola. And do not use steel-cut oats. Be sure your oats are certified gluten-free if you need this granola to be gluten-free. Oil: Feel free to use canola oil or melted butter in place of melted coconut oil. Additions: Use 1 cup TOTAL of any combination of additional mix-ins you desire. I recommend using only up to ⅓ cup of chia seeds and ½ cup shredded, unsweetened coconut, but any amount of nuts or dried fruits work well. See instructions for when to add what.