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

In a large mixing bowl, combine rolled oats, raw pecan halves, and shredded coconut.

In a medium saucepan, combine maple syrup, light brown sugar, melted butter, sea salt, vanilla extract, and cinnamon if using. Heat and whisk until smooth.

Pour the glaze over the dry mixture and fold gently until coated.

Spread the mixture onto the prepared baking sheet in an even layer.

Bake for 20 minutes, stirring halfway to promote even baking.

After stirring, return to the oven and bake for an additional 10-12 minutes until golden brown.

Let it cool completely on the baking sheet to form clusters.

Break into clusters and store in an airtight container.