Preheat oven to 325 degrees F and line a baking sheet with parchment paper. Add oats to a large mixing bowl. Set aside.

Warm peanut butter, oil, and maple syrup in a small saucepan or microwavable glass bowl. Add cinnamon, salt, and vanilla to the warm peanut butter and stir to thoroughly combine. You want the mixture to be pourable.

Pour the peanut butter maple syrup mixture over oats and quickly toss until coated. You don’t want any dry oat stragglers.

Spread the granola evenly on the prepared baking sheet and bake for 20-25 minutes, or until evenly golden brown. At 15 minutes in, it’s important to toss the granola to ensure even baking.

Watch carefully as you near the 18-minute mark because the granola tends to brown very quickly near the end.

Remove from oven, and let cool completely on the pan. Once cool, transfer a storage container. Granola will keep fresh for up to two weeks. Freeze to keep longer.