Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the oats, toasted seeds, cinnamon, nutmeg, cloves, and salt, tossing together until evenly distributed.
In a small saucepan or microwave-safe bowl, warm the maple syrup and oil until well blended and slightly runny.
Pour the warm syrup mixture over the dry ingredients, stirring thoroughly to coat all the oats and seeds evenly. The mixture should feel sticky but not soggy.
Spread the coated mixture evenly onto a baking sheet lined with parchment paper, pressing down slightly to create an even, compact layer.
Bake for about 20-25 minutes, stirring and turning the granola gently every 7-10 minutes to promote even browning and prevent burning. The granola is ready when it’s golden brown and fragrant.
Remove from the oven and let the granola cool completely on the baking sheet; it will become crispier as it cools.
If desired, toss in dried cranberries or raisins once the granola has cooled to add bursts of sweetness and chewiness.
Break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
