Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper or a silpat.

In a large mixing bowl, stir together the oats and coconut. Warm the honey and coconut oil on the stove until the coconut oil is melted. Pour the liquids over the oats, then add the salt and vanilla. Stir well.

Spread the oat mixture in an even layer on the baking sheet. The layer doesn’t need to be paper thin, mine is usually about a half inch thick.

Bake for 15 minutes.

After 15 minutes, remove the tray from the oven, and sprinkle on the cinnamon. Gently stir the granola.

Bake for another 15 minutes.

At this point, keep an eagle eye on that tray. If you want it to be a deeper golden brown, check it every minute or so, there is nothing worse than burnt granola.

Once it is done baking, sprinkle the granola with a little more cinnamon, and do not stir. Allow the granola to cool completely. This allows it to crisp up and form nice chunks.

Store the granola in an airtight container.