Step 1

Measure out ingredients and have ready to add. Line a baking sheet with parchment paper.

Step 2

Melt coconut oil in a 12-inch non-stick skillet over medium heat.

Step 3

Add oats and cook, while stirring and spreading even almost constantly, until oats are slightly toasty and crisp (just lightly deepening in color), about 4 to 6 minutes.

Step 4

Reduce heat to medium-low. Pour in honey and salt. Stir right away.

Step 5

Let cook, while stirring and spreading even constantly, until just starting to turn lightly golden, about 1 minute.

Step 6

Add pecans and coconut and cook mixture just until barely golden brown, about 1 minute longer.

Step 7

Immediately pour and spread over parchment on baking sheet, press down using spatula til you get clusters.

Step 8

If you'd like it to set faster chill in fridge or freezer about 5 minutes until cool and crisp. Store in an airtight container at room temperature or in the fridge for longer shelf life.