First, you're going to soak the oats overnight. In a large bowl, combine the oats and flour. Add the whey (or yogurt or lemon juice) to a glass measuring cup, and then add warm water to make one cup. Mix the whey/water into the oats, and stir well. Cover, and allow to sit at room temperature for 12-24 hours.

When you're ready to make the granola, melt or soften the coconut oil in a saucepan.

Add the honey and vanilla and whisk together well. You can also add up to a few tablespoons of water if it seems to need it (mine didn't).

Add cinnamon, coconut, chopped nuts, and sunflower seeds to the soaked oats.

Pour the liquid coconut oil/honey mixture over the granola and mix well (I found that a fork works really well for this step, but you can also use a couple of butter knives to make the clumps smaller).

Spread the granola on a rimmed cookie sheet greased with coconut oil (or butter). Make sure to spread it as thinly as possible.

Bake in a 250 degree oven for 2 1/2 to 3 hours, flipping about halfway through. Then turn the oven off and leave the granola inside to finish drying (this will take several hours or you can just leave it overnight). I baked my granola for about 2 1/2 hours and then turned the oven off. I left it in the oven to dry for several hours, and it was nice and crispy when I was ready to remove it. ***If you have a dehydrator, spread the granola on your dehydrator trays and dehydrate at 135 degrees for 12-24 hours or until crisp.***

Store in airtight containers (Mason jars work great and look pretty!) at room temperature. You can also store this in the refrigerator or freezer for longer-term storage.