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

In a dry sauté pan, add 2 Tbsp of sesame seeds and toast over medium-high heat until golden brown (about 3-4 minutes). Set aside to cool.

In the same pan, reduce heat to low and add 1 cup coconut flakes. Stir until a deep brown color is achieved (about 2-3 minutes).

In a mixing bowl, have 3 cups rolled oats ready.

In a small pot, combine 100g palm sugar, 1/4 cup coconut milk, 1/4 cup coconut oil, and 1/4 teaspoon salt. Simmer over medium heat until dissolved (about 5 minutes).

Stir in the toasted sesame seeds and small bits of toasted coconut into the syrup.

Drizzle the syrup over the oats, tossing to coat evenly.

Spread the mixture on the baking sheet and bake for 30-35 minutes, stirring halfway through (around 15 minutes).

Once cooled, break up large pieces and mix in the remaining coconut flakes and your choice of fruits, nuts, and seeds.

Store in an airtight container for up to 2 months.