Measure out all ingredients and line a baking sheet with parchment paper.

Heat a 12-inch nonstick skillet over medium heat.

Add 2 1/2 Tbsp coconut oil to the skillet and let it melt, swirling the pan once or twice to coat the surface.

Add 1 1/2 cups rolled oats to the skillet. Cook, stirring and spreading the oats evenly almost constantly, until the oats are slightly toasty and just a bit darker 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 and continuously to combine the honey with the oats.

Continue to cook, stirring and spreading the mixture almost constantly, until it just starts to turn lightly golden, about 1 minute.

Add 1/3 cup chopped pecans and 3 Tbsp finely shredded coconut (optional). Stir and cook just until the nuts and coconut are barely golden, about 1 minute more.

Immediately pour the hot granola onto the prepared parchment. Use a spatula to spread it into an even layer and press down firmly to form clusters.

Let the granola cool completely at room temperature to crisp (or chill in the fridge or freezer for about 5 minutes to speed setting). Store in an airtight container at room temperature, or in the fridge for longer shelf life.