Preheat oven to 300* degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, brown swerve, salt and cinnamon. Stir to blend.

Pour in the oil, liquid allulose, and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden brown for as long as an hour, stirring with a spatula every 15 minutes or so. Checking every 15 minutes after 30 minutes. The humidity here in Houston can be a real bother when baking!  If it still seems sticky, turn off the oven and let it sit overnight with the oven door closed.

Let the granola cool completely, undisturbed  Break into pieces, and combine with Lilly’s chips.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.