You can use any nuts you like here – or even seeds, if you want to. That’s the beauty of measuring by weight: as long as you use about 400 grams in all, it doesn’t matter which nuts or seeds you use or how much of each. I most often use almonds and walnuts, which I coarsely chop, but I also like to throw in some pecans now and then.
About kosher salt, take note: I use Diamond Crystal brand, which is less salty than Morton. If you use the latter, you’ll probably only want to use about 1 ½ teaspoons.
Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment.
Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat. Divide the mixture between the two prepared sheet pans, spread it out, and bake, stirring the granola and flipping the pans once or twice, until golden brown, about 40 minutes. I generally check on the granola every 15 minutes as it’s baking, and I gauge its doneness by color: in particular, I’m looking for the coconut chips to toast and for the whole mixture to achieve nice, even browning.
Allow to cool completely, then transfer the granola to airtight containers. Eat with plain yogurt (my favorite), milk, or on its own. You can store it at room temperature for a couple of weeks, easy, but if you use it more slowly than that, consider freezing some of it.
Yield: I’ve never actually measured, but probably about 3 quarts.