Healthy Nutty Granola

I like to stir this into hot oatmeal or cold Greek Yogurt; also good as a cereal with milk
I've also used it in place of the plain oats in No Bake Cookies!

3 1/2 c. old-fashioned oats
1/2 c. almonds, sliced or coarsely chopped
1/2 c.  pecan halves
1/2 c. walnuts, coarsely chopped
1/4 c. sunflower seeds
1/4 c. pepitas (hulled pumpkin seeds)
2 T. golden flax meal
2 T. chia seeds
2 T. sesame seeds
1/2 tsp. salt
1/2 c. pure maple syrup or honey
1/2 c. oil (olive oil or melted coconut oil)
1 tsp vanilla
1/2 c. unsweetened coconut flakes

** stir ins, such as dried fruit (raisins, cranberries, cherries, blueberries, apricots, etc), chocolate chips, M&Ms,

Preheat oven to 350 degrees F.
Line rimmed baking sheet with parchment paper.

Mix together the oats, nuts, seeds, and salt in a large mixing bowl.
In separate bowl, whisk together the oil, maple syrup (or honey) and vanilla.  Pour over the dry ingredients in mixing bowl and stir to coat evenly.
Pour onto prepared baking sheet. Bake in 350 degree oven for 12 minutes.
Remove from oven and stir in the coconut. If you are skipping the coconut, still give the granola a stir.  Press down the mixture with a spatula and then place back in oven for another 10 minutes.
Remove from oven and let cool.  If you want it chunky, don't stir until it is completely cool. If you want it looser, give it a stir while warm.
Add any stir-ins once granola is completely cool.

Store in a large ziploc bag or airtight container at room temp for 2 weeks, or in the freezer for 3 months.