Preheat your oven to 325°F (165°C) and line a large baking pan with parchment paper or a silicone liner.

In a dry sauté pan over medium-high heat, toast the sesame seeds until golden brown and aromatic—about 3-4 minutes. Be vigilant; they can burn quickly! Set aside to cool.

Reduce the heat to low in the same pan and add the coconut. Toast until it’s a deep brown color, stirring frequently—this should take about 4-5 minutes.

In a small pot, combine palm sugar, coconut milk, coconut oil, and salt. Bring it to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves—about 2-3 minutes.

Stir in the cooled sesame seeds and toasted coconut into the syrup mixture.

In a large mixing bowl, combine the oats, then drizzle the syrup mixture over them. Toss gently to coat the oats thoroughly.

Spread the mixture evenly onto your prepared baking sheet. Bake for 30-35 minutes, stirring halfway through to ensure even toasting.

When the granola is golden brown and aromatic, take it out and let it cool completely on the baking sheet.

Once cooled, mix in your choice of dried fruits, nuts, and any additional coconut flakes you’d like.

Store the granola in an airtight container for up to 2 months.