Instructions

• Adjust an oven rack to the upper-middle position and preheat oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper and set aside.
• In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract, and salt until the sugar begins to dissolve. Whisk in the vegetable oil until the mixture is combined.
• Add the rolled oats to the wet mixture and fold with a rubber spatula until all the oats are evenly coated.
• Turn the oat mixture onto the prepared baking sheet and spread it into a thin, even layer. Using a stiff metal spatula, press and compress the oat mixture until it is very compact and tightly packed.
• Bake until the top is lightly browned, 40 to 45 minutes, rotating the sheet 180° about halfway through baking.
• Remove the baking sheet from the oven and place it on a wire rack. Let the granola cool completely to room temperature, about 1 hour (cooling is important so the clusters set and the chocolate chips won’t melt).
• Once the granola is fully cooled, scatter the chocolate chips evenly over the top and gently press them into the surface so they adhere. Break the granola into pieces as large or as small as you like.
• Store the cooled granola in an airtight container at room temperature for up to 2 weeks.