Preheat oven to 275˚F. Line a sheet pan with foil. Spray foil generously with cooking spray. Rub the pan with a paper towel to evenly coat pan with oil. Spray again lightly (Don’t skip this step. This will keep the granola from sticking to the pan after baking)
Pour over almond/sesame seed mixture and mix well. Transfer mixture to the prepared baking sheet. Be sure to scrape all the good maple syrup/oil mixture that's left in the bowl. Spread to an even thickness.
Remove from oven and allow to cool completely on the pan then transfer to airtight storage containers (I use wide-mouth glass jars.) Can be stored at room temperature for a week to 10 days and in the freezer for several months.
See Café Tips above for further tips and more detailed instructions.