Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.

In a large bowl, mix together the rolled oats, pecan halves, and shredded coconut until evenly distributed.

In a saucepan over medium heat, combine the maple syrup, light brown sugar, melted butter, sea salt, vanilla extract, and ground cinnamon. Stir for 3-4 minutes until smooth and glossy.

Pour the warm sweet glaze over the dry mix and gently fold until everything is coated.

Transfer the mixture onto the lined baking sheet and spread it into an even layer.

Bake for 20 minutes, stirring halfway through for even color.

Continue to bake for another 10-12 minutes until golden brown, monitoring closely.

Let the granola cool on the baking sheet for at least 10 minutes to form crunchy clusters.

Break the granola into clusters and store in an airtight container.