Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Stir the oats, nuts and salt together in a large bowl.
Pour the melted coconut oil, vanilla and honey* over the oat mixture. Mix well, until the oats and almonds are completely coated.
Pour the mixture out onto the prepared baking sheet and spread out evenly across the pan using a large spoon.
Place in the oven and bake for 22 to 25 minutes, stirring halfway through, until granola is golden-brown and the almonds are toasted. It may still feel a bit sticky, don't worry it will crisp up more as it cools.
Remove from oven and allow to cool completely before breaking it apart to serve or store.
If adding dried fruit or chocolate chips
Sprinkle them over the hot granola and tamp (press) down. Allow to cool completely. If adding coconut flakes, stir them in halfway through cooking so they get golden brown and crispy.
Store in an airtight container at room temperature. Granola will stay fresh for up to 1 month.
Notes
For granola clusters - press and tamp down the granola before it cools. This will help it stick together.
For vegan granola - substitute maple syrup for the honey. It is not as thick as honey, so it may not set up as crispy.
Mix-in ideas - 0.75 cup dried apricots, cherries, cranberries, raisins.
0.5 cup chocolate chips or coconut flakes.
0.25 to 1 teaspoon ground cinnamon.
Serve granola as a topping for Greek yogurt, ice cream, and smoothie bowls.
All ovens bake differently. Cooking time are approximate.