Preheat the oven to 325°F (160°C). Place the rolled oats and chopped pecans in a large mixing bowl, stirring to combine evenly.
3 cups rolled oats, 1 cup pecan halves
In a small saucepan, warm the maple syrup, melted butter, vanilla extract, and salt over medium heat. Stir constantly until the mixture is well combined and begins to bubble gently, about 2 minutes.
0.5 cups maple syrup, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 0.25 teaspoons salt
Pour the warm syrup mixture over the oats and pecans. Use a spatula to toss and coat all the dry ingredients evenly, creating a sticky, glossy mixture.
3 cups rolled oats, 1 cup pecan halves
Spread the mixture evenly onto a parchment-lined baking sheet, pressing down slightly to create an even layer. Bake in the preheated oven for 20-25 minutes, stirring once halfway through, until golden brown and fragrant.
3 cups rolled oats, 1 cup pecan halves
Remove from the oven once golden and fragrant. Allow the granola to cool completely on the baking sheet; it will crisp up as it cools. Break into clusters if desired.
Transfer the cooled granola to an airtight container until ready to serve. Serve as a topping for yogurt, with milk, or as a snack.
