Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats. If you don't have two, you can do one set at a time.
Stir all the dry ingredients together.
Stir all the wet ingredients together. Pour into the dry ingredients and stir with a wooden spoon until combined.
Spread the mixture onto two baking sheets, ensuring that the granola is completely flat and in a single layer as much as possible.
Bake for 25 minutes, stirring mixture halfway. At 20 minutes check to ensure that it isn't burning.
Remove from oven and let cool COMPLETELY before touching to ensure it's crunchy.
When cooled, remove and enjoy immediately, or store in an airtight jar for up to a few weeks.
Notes
This recipe is gluten free and vegan.
You can add in chocolate chips or even white chocolate chips, cranberries after it’s been cooled if you’d love to amp up this recipe even more. Feel free to use walnuts instead of pecans and different seeds in this recipe. You can also add coconut at the halfway mark when stirring in.