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Preheat oven to 300F degrees. Line a large baking sheet with
parchment paper or a silicone baking mat.
Toss the oats, almonds, cinnamon, and salt in a large bowl. Set
aside. In a medium bowl, whisk the maple syrup and coconut oil
together until combined. Whisk in the almond and vanilla extracts.
Pour over the oats and toss to coat. Make sure all of the oats are
moistened.
Spread onto the prepared baking sheet and bake for 45 minutes,
stirring every 15 minutes. Allow granola to cool completely - the air
will help the granola obtain a crunchy texture. Granola remains
fresh in an airtight container at room temperature for up to 3
weeks.
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