Preheat and prep. Heat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.

Mix the dry base. In a large bowl, combine oats, chopped nuts, seeds, shredded coconut, cinnamon, and sea salt. Stir until everything is evenly distributed.

Whisk the wet ingredients. In a small bowl, whisk the maple syrup, melted oil, and vanilla. Pour over the oat mixture and toss with a spatula until every bit looks lightly coated.

Spread and press. Transfer the mixture to the lined sheet. Spread into an even layer and gently press down with the spatula. Pressing helps create those coveted clusters.

Bake for 18–24 minutes. Rotate the pan halfway through for even toasting. The granola is done when it’s golden at the edges and smells toasty. Avoid overbaking; it will crisp as it cools.

Add dried fruit after baking. Remove from the oven and let it cool for 10 minutes, then sprinkle on the dried fruit. Don’t stir too much if you want bigger clusters.

Cool completely. Let the granola cool fully to lock in crunch. Break into clusters as desired.

Assemble your bowl. Add a scoop of yogurt or a splash of milk to a bowl. Top with a generous handful of granola, fresh fruit, and any extras like chia seeds or a drizzle of almond butter.