Preheat the oven to 325℉. Line a baking sheet with parchment paper.
Stir together the oats and pecans. Whisk the maple syrup, brown sugar, vanilla, and olive oil until combined. Add into the dry ingredients and stir until all the oats are coated.
Pour the mixture onto the prepared baking sheet and spread into a ½-inch layer. Bake in the preheated oven for 15 minutes before giving the granola a gentle stir with a spatula. Bake for another 7-10 minutes or until lightly golden brown.
Let the granola cool on the pan before breaking into bite-sized pieces and storing in an airtight container for up to 1 week. Enjoy!
Notes
In a pinch, you could probably use quick oats but the texture will be a little different due to the finer texture of the oats.
Walnuts or chopped almonds would be yummy in this recipe in place of pecans.
Olive oil may be substituted with avocado oil or melted coconut oil.
Store the fully cooled granola in an airtight container for up to 1 week for best freshness.