Preheat oven to 325°F (165°C)
Line a baking sheet with parchment paper
In a large bowl, mix:
3 cups rolled oats
1 cup chopped nuts (optional)
1/2 cup seeds (optional)
1/2 tsp salt
1 tsp cinnamon (optional)
In a small bowl, whisk:
1/2 cup honey or maple syrup
1/3 cup oil or melted coconut oil
1 tsp vanilla extract (optional)
Pour wet mixture over dry mixture and stir until evenly coated
Spread mixture in an even layer on the baking sheet
Bake 20 minutes, then stir
Bake 10–20 minutes more, stirring every 10 minutes, until golden brown
Remove from oven and let cool completely on the tray to crisp
Stir in add-ins after cooling:
1 cup dried fruit (optional)
1/2–1 cup chocolate chips (optional)
Break into clusters as desired
Store airtight at room temperature for up to 2 weeks