The Best Granola

 This is the only granola I've made for the last 10 years. I sometimes think I should branch out or go wild and add a little cinnamon or use a mix of nuts but I can't bring myself to do it.

600 grams (6 cups) old-fashioned rolled oats
150 grams (about 2 to 3 cups) unsweetened coconut chips
400 grams raw almonds, rough chopped
2 tsp kosher salt
1 cup maple syrup
⅔ cup extra-virgin olive oil

1. Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment.

2. Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat.

3. Divide the mixture between the two prepared sheet pans, spread it out, and bake, flipping the pans once or twice, until golden brown, about 45 minutes. I generally check on the granola every 15 minutes as it’s baking, and I gauge its doneness by color: in particular, I’m looking for the coconut chips to toast and for the whole mixture to achieve nice, even golden browning. (The granola will crisp up once it cools.)

4. Allow to cool completely, then transfer the granola to airtight containers.