Instructions

• Measure out all ingredients and line a baking sheet with parchment paper.
• Heat a 12-inch nonstick skillet over medium heat and add the 2 1/2 Tbsp coconut oil; melt the oil.
• Add 1 1/2 cups rolled oats to the skillet. Stir and spread the oats almost constantly until they are slightly toasty and just lightly deepen in color, about 4 to 6 minutes.
• Reduce the heat to medium-low. Pour in 3 Tbsp honey and add 1/8 tsp salt; stir immediately to coat the oats.
• Continue stirring and spreading almost constantly until the mixture just starts to turn lightly golden, about 1 minute.
• Add 1/3 cup chopped pecans and 3 Tbsp finely shredded coconut (if using). Stir and cook just until the nuts and coconut are barely golden, about 1 minute more.
• Immediately pour the granola onto the prepared parchment-lined baking sheet. Spread into an even layer and press down with a spatula to form clusters.
• Let the granola cool at room temperature until crisp, or speed this by chilling in the fridge or freezer for about 5 minutes.
• Store cooled granola in an airtight container at room temperature, or refrigerate for longer shelf life.