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1
Preheat the oven to 250 degrees F. Line two large rimmed cookie sheets (or roasting pans if that's all you've got) with parchment paper. If you are making half, you can use one cookie sheet. Don't try putting it all on one cookie sheet or it won't cook properly.
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2
In a large bowl, stir together the rolled oats, almonds, pecans, coconut and sunflower seeds. Toss in salt and stir to evenly disperse salt.
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3
In a microwave-safe measuring cup, stir together the brown sugar, maple syrup, honey and vegetable oil. Heat on high for 1 minute, then stir to dissolve sugar slightly. Stir in vanilla. Pour hot syrup mixture over granola and stir until evenly coated. Dump oat mixture out onto the two cookie sheets, spreading as evenly as possible and pressing down slightly so that oats are in a thin, closely packed layer
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4
Cover loosely with large pieces of foil.
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5
Bake covered for 40 minutes, swap racks, bake for another 20 min. At the one hour mark, take the foil off and bake for another 15 minutes. Remove from oven and let cool completely. Granola will crisp as it cools, so don't worry if all of the doesn't seem crisp after 1 hour and 15 minutes. When cool, break the bigger clumps up into smaller clumps.
