Preheat your oven to 300°F and line a large baking sheet with parchment paper for easy cleanup.

In a medium saucepan, combine maple syrup, brown sugar, butter, and a pinch of salt. Warm over medium heat, stirring occasionally, until the butter melts and the sugar dissolves, about 5 minutes.

Stir in the cinnamon, vanilla extract, and maple extract. Once combined, remove from heat.

Add the pecan pieces, chia seeds, sunflower seeds, and rolled oats to the warm syrup mixture. Stir well until everything is coated and there are no dry oat patches.

Pour the granola mixture onto your prepared baking sheet. Use a spatula to spread it out into an even, thin layer.

Bake for 25 to 35 minutes, stirring once halfway through, until golden brown and fragrant. 32-33 minutes is perfect in my oven.

Let the granola completely cool on the pan for at least 30 minutes. It will crisp up beautifully as it cools. Once cooled, break it into clusters if you like.

Store in an airtight container once completely cool. It’ll keep well for several weeks—perfect for easy breakfasts or snack attacks!