Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the granola:
Add all ingredients to a large mixing bowl and stir until well combined, using your hands if necessary to make sure everything is evenly distributed.
Transfer the mixture to the prepared cookie sheet and spread it evenly across the pan, slightly packed tightly together but not completely spread out. Don't worry if all the granola is touching or if there are no spaces between the granola, you just want some of it to bake together so it will bake into large cluster pieces.
Bake at 250 degrees Fahrenheit for approximately 30 minutes, or until crispy, taking care to not over bake and burn the granola.
Cool completely before serving. It will harden and get crispier as it cools.
After the granola has cooled, break it into pieces that you prefer, such as large chunks or loose granola.
Store in an air tight, BPA-free container.
Oats: I used gluten-free quick rolled oats for this recipe, and haven't tested it using another type of oats.Maple Syrup: You could also use organic date nectar, organic coconut nectar, or a sugar-free liquid sweetener if you'd like to make the recipe sugar-free.Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell.Coconut Sugar: Could be substituted with another organic unrefined granular sweetener or even omitted if you prefer.Vanilla Bean Powder: Can be substituted with organic pure vanilla extract or alcohol-free vanilla extract to keep the recipe 100% Medical Medium compliant.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Optional Add-In: I like to add sliced almonds, or even pecans, to give the granola a little extra crunch, but they are optional. The recipe would not be nut-free if they are used.Storage: It's important to keep the granola in an air-tight container to keep it fresh. Serving Size: This recipe will make approximately (3) cups of granola. Nutritional information is calculated for 1/2 cup which is (1) serving.