Combine maple syrup, vanilla, cinnamon and salt in bowl; set aside. Line baking sheet with parchment paper.
Heat oil in 12-inch nonstick skillet over medium heat. Add pecans and cook, stirring frequently, until fragrant and just starting to darken in color, about 2 minutes. Add oats and cook, stirring frequently, until oats are golden and pecans are toasted, about 4-5 minutes.
Add maple syrup mixture to skillet and cook, stirring frequently, until absorbed and mixture turns a shade darker, about 3 minutes. Transfer granola to prepared sheet, spread onto even layer, and let cool for 20 minutes. Break granola into bite-size pieces and serve.