PREP: Position a rack in the center of the oven and preheat the oven to 300ºF.

COMBINE: In a large bowl, combine the oats, almonds, brown sugar, cinnamon, and salt, stir and set aside.

ZAP: In a small microwave safe bowl, heat the honey and coconut oil together for 20-30 seconds. You want the honey to get nice and loose. Stir in the vanilla and almond extracts. Pour over the oat mixture and mix until the oats are thoroughly coated.

SPREAD: the mixture into an even layer on a baking sheet (see note). Bake the granola for 15 minutes, remove the granola from the oven and give it a stir.

STIR: Return the granola to the oven and continue to bake and stir with a spatula until light golden brown in color. This will take between 5 to 15 minutes. I suggest checking every 5 minutes and flipping the granola for even browning.

STORE: Let the granola cool completely before storing in an air tight container. The granola will be soft when it comes out of the oven but will harden as it cools. Store for 2 weeks in an airtight container (or longer if it's not humid where you live!)