1. Prepare Your Baking Sheet: Start by preheating your oven to 300 F (150 C). Line a large baking sheet with parchment paper. This step is crucial for preventing the granola from sticking and makes cleanup much easier.

2. Combine Dry Ingredients: In a large mixing bowl, combine the old-fashioned rolled oats, roughly chopped pecans, ground cinnamon, and salt. Stir these ingredients together until they are well distributed. You want to see the cinnamon evenly coating the oats and pecans.

3. Mix Wet Ingredients: In a separate, smaller bowl, whisk together the pure maple syrup, melted coconut oil, and vanilla extract. Ensure the coconut oil is fully melted and incorporated into the syrup mixture for even coating.

4. Combine Wet and Dry: Pour the wet ingredient mixture over the dry ingredients in the large bowl. Using a spatula or large spoon, mix everything thoroughly until all the oats and pecans are evenly coated. It might look a little sticky, but that’s exactly what you want.

5. Spread on Baking Sheet: Transfer the granola mixture onto the prepared baking sheet. Spread it out into a single, even layer. Try not to pile it up too much, as a thin layer helps ensure even baking and crispiness.

6. Bake Until Golden: Place the baking sheet in the preheated oven and bake for 25-30 minutes. Halfway through the baking time (around 12-15 minutes), gently stir the granola to promote even browning. Keep an eye on it during the last few minutes, as granola can go from perfectly golden to burnt very quickly. It should look lightly golden brown and feel slightly sticky but firm.

7. Cool Completely: Once baked, remove the granola from the oven and let it cool completely on the baking sheet. This cooling step is absolutely essential for achieving that desirable crispy texture. As it cools, it will harden and become crunchy.

8. Break Apart and Store: Once fully cooled, break the granola into desired clusters. You can use your hands or a spatula. Transfer the cooled granola to an airtight container for storage.