This is from a mom, Christine, on one of the mail lists to which I subscribe:
4 cups gluten free old fashioned rolled oats (I order Bob’s Red Mill in bulk from Amazon)
¼ cup coconut flour
½ cup brown sugar
½ cup shredded coconut
¼ teaspoon salt
½ cup water
¼ cup coconut oil
2 tablespoons vanilla extract or vanilla bean paste (Yes, this is a lot – I buy the large bottles of vanilla at Penzeys)
Combine dry ingredients in medium bowl.
Combine wet ingredients in small bowl, pour over dry ingredients. Toss to coat. (Break up any clumps of coconut.)
Bake at 300 on lightly greased (or covered with parchment paper) sheet pan with sides for 45 to 55 minutes, depending on how crispy you like it.
The only tricky part is that you need to stir it every 15 minutes or so or it won’t cook evenly.
If your child will eat nuts, you can add those before baking. If your child will eat Craisins or other dried berries, add those after it cools.