Preheat oven to 325˚F (160 °) or if using a fan-assisted oven to 300 °F (150 °C). Line a cookie sheet with parchment paper.
In a large bowl, combine the oats, hazelnuts, salt, and cinnamon if using. Stir to combine.
Pour oil and maple syrup over the oat mixture (no need to pre-mix them) and stir until the mixture is moistened.
Dump granola onto the prepared cookie sheet and spread out evenly. Bake in the preheated oven for about 20-25 minutes until golden and toasted. Stir the granola at least every 10 minutes or so to ensure the granola is baking evenly.
When the granola is almost finished baking and feels dry when stirring, stir it one more time, and then add the coconut chips on top. Simply sprinkle the flakes over the granola. Bake for an additional 3-4 minutes or until the coconut flakes are golden.
Remove the sheet from the oven. Do not stir and let the granola cool on the countertop.
Once cooled, transfer to an airtight container. Enjoy with your favorite milk or yogurt and fresh fruits!
Notes
Storage: The granola will keep at least for a month in an airtight container on your counter – even longer when stored in the fridge. If you store it in a sealed freezer bag in the freezer, it will keep for several months. Just let it get to room temperature for a few minutes, and enjoy.