*I use a half sheet pan, which is 18×13. If using a smaller baking sheet, you’ll need to either bake longer, stirring every 10 or so minutes, to evenly crisp the granola or divide the mixture between 2 sheets, rotating the pans when you stir. Note that dark colored baking sheets will cook more quickly than light ones.
For best flavor if using optional coconut: I like to use the bigger flaked unsweetened coconut instead of finely shredded and/or sweetened coconut (although you may choose based on preference) and toast it until it’s lightly golden. Toasting it separately from the granola prevents burning, as it cooks quite quickly, and makes the granola customizable in families where some like coconut and others do not. I like to toast unsweetened coconut at 325 degrees F on a parchment paper lined baking sheet for approximately 5 minutes, stirring after 3 minutes. Add a minute or two if needed, but watch carefully at the end because it burns quickly once golden. Note that the sugar in sweetened coconut will cause it to brown more quickly, so if using check on the early side.