Maple-Pecan-Olive Oil Granola
This is a forgiving granola recipe that readily customizes to fit your taste, budget, or pantry. Maintain the ratio of oats to nuts and seeds (and dried fruits, if you're a dried-fruit person), and have at it. Store in an airtight container.
Do not use quick-cooking or instant oats.
Olive oil can be replaced with coconut oil, grapeseed or safflower oil, or melted butter. Swap out the syrup for honey, brown sugar, palm sugar, or even citrus-zest-scented sugar. The raisins and dried cherries can be omitted altogether, but consider swapping in coconut, dates, or dried mango, pineapple, banana, or apple.