Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper. You can skip this step and just butter the sheet, but parchment = easy cleanup = more time to do literally anything else.

In a large bowl, combine oats, nuts/seeds, coconut (if using), salt, and cinnamon. Stir it around like you know what you’re doing.

In a small saucepan or microwave-safe bowl, gently warm the maple syrup (or honey), oil, and vanilla together. Don’t boil it—just warm enough to melt and mix.

Pour the wet mixture over the dry ingredients and stir like you’re trying to impress someone. Make sure every little oat is glistening and happy.

Spread the mixture evenly onto your prepared baking sheet. Bake for about 20–25 minutes, stirring once halfway through, until golden and fragrant. (Watch it like a hawk at the end—it goes from golden to “well that’s charcoal now” in about 90 seconds.)

Let it cool completely on the pan. It will crisp up as it cools—magic!

Once cooled, stir in your dried fruit of choice. Store in an airtight container for up to 2 weeks. (It won’t last that long. You’ll eat it straight out of the jar with your bare hands while pretending to “just check on it.”)