1/2 cup grapeseed oil (Catherine's recipe used canola oil)
1 tsp vanilla extract
1/2 cup honey
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
Place the oats, flour, coconut, brown sugar, chocolate chips, and salt in a large bowl, and toss it all around with a spatula until combined.
In another bowl, whisk together the grapeseed oil, vanilla, and honey until smooth and combined. Pour this all over the dry ingredients, and toss all the ingredients together until the wet ingredients have evenly coated all of the oats. Dump the granola mixture onto the parchment lined baking sheet and shape it into a large rectangle that's about 9x13 inches, and about 1 inch thick. I find the best tool to use here is a flat turner, to really press and compact the granola together, and square off the edges.
Bake the granola rectangle for 40 minutes, until it's golden and dry to the touch. Cool the granola on the baking sheet for at least 10 minutes, then cut into small bars with a really sharp knife.