Coconut oil, long a pantry staple in my kitchen, has been moved from the back of the cupboard shelf to the front–and appears in this recipe as a luxurious crisping/flavoring agent in my newest granola.

I’ve been having a crispy-a-thon and the result is, well, amazing.

This granola is quite flaky, not clumpy. Old-fashioned rolled oats, natural (unsweetened) wide-flake coconut, raw pumpkin seeds, and brown flaxseed are the featured ingredients. The mixture is sweetened with golden bakers sugar and maple syrup. Flaky sea salt is included to balance out the sugar level, vanilla extract to add a fragrant undertone.

The granola is a real charmer–serve it with good yogurt, sprinkled over lightly poached stone fruit (such as summery peaches), or as a topping for grainy breakfast muffins.