1/2 cup honey
1/2 firmly packed light brown sugar
3 tablespoons firmly packed dark brown sugar
1/2 cup plus 1 tablespoon coconut oil
1/4 teaspoon coarse sea salt
2 teaspoons vanilla extract
2 1/2 cups old-fashioned rolled oats
1/2 cup crispy brown rice cereal
1/2 cup raw pumpkin seeds
1/2 cup raw sliced almonds
1/3 cup raw sunflower seeds
1 1/4 cups natural, unsweetened wide-flake coconut
Preheat the oven to 300 degrees F. Line a large rimmed sheet pan (measuring 13 by 18 inches) with ovenproof kitchen parchment paper. Film the surface with nonstick oil spray.
For the mixture, place the honey, light brown sugar, dark brown sugar, coconut oil, and salt in a heavy, medium-size saucepan. Stir to combine. Set the saucepan over moderately high heat, bring to a low boil, and simmer for 1 minute, stirring frequently. Remove the syrup from the heat and stir in the vanilla extract.
Toss the oats, brown rice cereal, pumpkin seeds, almonds, sunflower seeds, and coconut in a large mixing bowl. Pour over the hot syrup and toss well, using two heatproof spatulas.
Spoon the oat mixture onto the parchment paper-lined baking pan. Scatter the mixture to spread it out in an even layer about 1-inch deep, using a palette knife or small offset metal spatula.
Bake the oat mixture in the preheated oven for 50 minutes, or until set and golden. Avoid under-baking the oat mixture; it must be fully-baked to be crispy throughout once it has cooled completely.
Cool the crunch completely in the pan on a cooling rack. Break the crunch into small and large clusters. Store the crunch in tightly-covered glass jars or a large airtight tin.
about five dozen clusters, depending on size
on baking day, or up to 2 weeks in advance, stored in an enclosed container
◊ use a mild honey, such as clover
◊ natural, unsweetened wide-flake coconut, rather than the sweetened flaked variety, is preferred for its taste and texture
◊ this is the crispy brown rice cereal used in the above recipe