This recipe gives you a great deal of freedom to “customize” as you desire.

2 cups of GF oats
4 cups of nuts/seeds of your choice. I typically use 1 C chopped pecans, 1 C of sunflower seeds, 1 C pepitas, and 1 C almonds. Regardless of your choice, all nuts should be fresh and raw, not toasted. You can also add sesame seeds or chia seeds to the mix.
1/2 c shredded, unsweetened coconut
1/4 t kosher salt or high quality sea salt. If the salt is in chunks, it won’t work. Also DO NOT use regular table salt.
2T cinnamon (you can use less but the cinnamon helps to give it sweetness without adding calories)

Mix all of the dry ingredients together in a large bowl.

2/3 c oil. I use either all walnut oil or a mix of half coconut and half walnut oil. (I actually prefer to use 1/2 cup but everyone else in the house thinks that’s a bit dry.)
1/2 c liquid sweetener of your choice. I like maple or agave syrup. Honey works but it’s too sweet for me.
1T vanilla extract (Or you can substitute 1/2-1t almond extract if you prefer)
Heat the oil gently, perhaps 30 seconds in the microwave, and then mix the sweetener in with it. Add in the extract. Mix this into the dry ingredients until it’s well combined.

Oven temperature 350
Put a piece of parchment paper on a large cookie sheet with sides.
Dump the granola onto the sheet and spread evenly.
Bake for 10 minutes and stir, pulling the edges into the middle so they don’t burn. Cook for another 10 minutes and stir again. Go for another 5-6 minutes or until it’s golden brown. You do not want to overcook it or it gets bitter.
If you like it in chunks, let it harden a bit before breaking it up.
Let cool completely before putting in an an airtight container.

Amazing with fresh berries and soy milk.
(One variation: let it cool slightly without stirring it. Drizzle melted dark chocolate on top. Break into large pieces and viola! Granola bars.)