Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the rolled oats, chopped pecans, and salt. Stir well to distribute evenly.
2 cups rolled oats, 1 cup pecan halves, 0.5 teaspoon salt
In a saucepan over medium heat, melt the unsalted butter. Add the maple syrup and vanilla extract, stirring constantly until the mixture is smooth and just begins to simmer.
0.5 cup maple syrup, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
Pour the warm syrup mixture over the dry ingredients in the mixing bowl. Use a spatula to thoroughly coat all the oats and nuts, ensuring an even distribution with no dry patches.
2 cups rolled oats, 1 cup pecan halves, 0.5 cup maple syrup, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 0.5 teaspoon salt
Spread the mixture evenly onto the prepared baking sheet, pressing down gently to create an even layer. Place in the oven and bake for 20-25 minutes, or until the edges are golden brown and the mixture is fragrant.
2 cups rolled oats, 1 cup pecan halves
Remove the baking sheet from the oven and let the granola cool completely on the sheet. As it cools, it will harden into clusters and develop a crisp texture.
Once cooled, break the granola into clusters and transfer to an airtight container for storage. Serve with yogurt, milk, or as a snack on its own.
