How to Make It
Prepare the Granola: Preheat oven to 350°F. Cook sugar, water, and honey in a saucepan over medium-high, stirring occasionally, until sugar dissolves and mixture comes to a simmer, about 4 minutes. Remove from heat; let cool slightly, about 20 minutes.
Stir together oats, pecans, coconut, and salt in a large bowl. Whisk vanilla and oil into cooled syrup; drizzle syrup mixture evenly over oat mixture. Stir until evenly coated.
Line 2 rimmed baking sheets with aluminum foil, and lightly grease foil. Divide oat mixture evenly between 2 prepared baking sheets. Bake in preheated oven, rotating baking sheets and stirring halfway through baking time, until golden brown, about 25 minutes. Transfer baking sheets to wire racks to cool completely, about 30 minutes. Break Granola into pieces. Store in an airtight container.
Prepare the Citrus Salad: Stir vanilla bean paste into yogurt. Divide yogurt among 8 glasses. Top each with Granola, citrus sections, and a mint leaf.