1. Preheat oven to 350°F.
2. In a large bowl, combine 4 cups rolled oats, 1 ⅔ cups nuts/seeds of choice, 1 teaspoon cinnamon and 1 teaspoon sea salt. Stir to combine.
3. Melt the coconut oil in a liquid measuring cup, I do this in the microwave for about 45-60 seconds. Whisk in ½ cup honey or maple syrup and 1 teaspoon vanilla extract or paste. Pour over oat/nut mixture. Stir well to combine and make sure all oats/nuts are moistened.
4. Spread the granola mixture on a silpat or parchment-lined baking tray, really pressing it down (this helps with cluster-ing!). Bake for 19-20 minutes, without stirring, until the oats are toasty golden and nuts are fragrant.
5. Remove from oven and sprinkle on mix-ins if desired. I love adding toasted coconut flakes and sometimes dried cherries. Resist the urge to immediately shovel in seven handfuls. It’s challenging, but I know you can do hard things.
6. And friends, please, DON’T STIR IT. The key, if you like clumps of granola, is to really press the mixture down into a compact, even layer before baking, and allow it to cool completely without stirring. The granola will continue to crisp up as it cools. 
7. Store in an airtight container for up to 2-3 weeks or sealed in a gallon-sized Ziploc bag in the freezer for 3-4 months.

Enjoy with milk, yogurt, fruit or just straight up!