Heat oven to 400. Line a sheet pan with parchment paper.
Combine all dry ingredients into a large bowl. Combine all wet ingredients into a smaller bowl. Use the higher measurement of maple if you like things a little sweeter.
Pour the wet into the dry and mix well. Spread evenly onto the pan, not too thick. Bake for 10-15 minutes, until starting to turn golden. Depending on your own, it may take longer. Tossing the mix halfway can be helpful to evenly cook.
Set aside to cool completely before touching. After at least 20 minutes, you can break up the granola (clusters = best part!) and store in an airtight container for up to a month at room temp. If you live in a warmer climate, store in the fridge for an even longer shelf-life (and always-crunchy granola!).