Preheat your oven to 325°F (165°C). Line a large baking pan with parchment paper or a silicone baking mat.

In a dry sauté pan, toast the sesame seeds over medium-high heat until golden brown and aromatic—about 3–5 minutes. Let them cool in a small bowl.

In the same pan, lower the heat to medium-low and toast the coconut flakes until deep brown and fragrant, about 5 minutes. Set aside.

In a mixing bowl, prepare the rolled oats.

In a small saucepan, combine the palm sugar, coconut milk, coconut oil, and salt. Heat over medium until the sugar is dissolved. Remove from heat and stir in the toasted sesame seeds and coconut flakes.

Drizzle the syrup over the oats and mix well to coat. Spread evenly on the prepared baking sheet, leaving some space in the center.

Bake for 30-35 minutes, stirring halfway through for even browning. Check for crispiness after cooling.

Let the granola cool completely on the baking sheet. Transfer to a bowl and break into large pieces, stirring in any additional coconut flakes, dried fruits, nuts, or seeds.

Store in an airtight container at room temperature for up to 2 months.