Preheat oven to 400º.

On a large baking tray, spread oats in an even layer about ¼" thick. Drizzle olive oil and maple syrup evenly over the oats, and mix thoroughly. Add the salt flakes, crushing them lightly with your fingers as your sprinkle throughout. Mix again, and redistribute granola evenly on the tray.

Bake for 5 minutes, then remove from oven and use a spatula to push granola to center, flipping it and redistributing so it cooks evenly. Return to the oven for 3 minutes.

Remove from oven and sprinkle the coconut flakes evenly over the top. Return to oven for 2 more minutes—careful not to let the coconut burn. Remove from oven and let cool for 5 minutes, then use spatula to incorporate coconut into granola. Let cool entirely before breaking up. Store in an airtight container.

For caramelized nectarines, slice nectarines about ¼" thick and melt coconut oil and maple syrup in a frying pan (I used a cast iron skillet). Remove pan from heat and place nectarines in the pan, just to coat one side. Remove from pan and return pan to heat. Heat over medium high flame until sizzling, then add nectarines. Cook 5-7 minutes on one side only, allowing that side to caramelize. When they are caramely amber, remove from heat.

Serve over yogurt, topped with maple coconut granola and sprinkled with Maldon sea salt.