Preheat oven to 325 and line a rimmed baking sheet with parchment paper.
In a medium bowl, mix the oats, pecans, salt, cinnamon, dried cranberries and chia seeds. Add in the coconut oil, maple syrup and vanilla extract. Mix thoroughly so the oats are evenly coated.
Spread the granola out evenly on the baking sheet, pressing down lightly with the back of your spatula.
Bake for 20 minutes, stirring halfway. Be sure to re-distribute the granola evenly and pat down after you stir.
After you pull it out from the oven, allow it to sit and cool for at least an hour to ensure the best clustering. The granola will continue to harden as it cools. Store in air-tight container for a week, or in the freezer to keep it fresh longer.
If you’re using honey or coconut sugar instead of maple syrup, it’s a 1:1 substitution. Remember to keep an eye on it if you’re using honey as it tends to cook faster.
Switch up your nuts and dried fruits if your heart so desires!