Measure out 2 cups of rolled oats and 0.5 cups of chopped pecans, then combine them in a large mixing bowl.
In a small bowl, whisk together 0.25 cups of maple syrup, 2 tablespoons of oil, and 0.5 teaspoon of salt until well combined and slightly thickened.
Pour the wet mixture over the dry oats and pecans, then stir thoroughly with a spatula until everything is evenly coated and sticky.
Spread the mixture evenly onto a lined baking sheet, creating a flat layer with a spatula to ensure consistent baking.
Bake in a preheated oven at 350°F (175°C) for about 20 minutes, stirring once halfway through, until the granola turns golden brown and fragrant. You should see crispy clusters forming as stuff browns around the edges.
Remove from the oven and let cool completely on the baking sheet. Once cooled, break into clusters and transfer to an airtight container for storage.
