Preheat oven to 350 degrees Fahrenheit.

Line the baking sheet with parchment paper.

Measure out the coconut oil in a small saucepan and place it on low to medium heat. 

Measure out the dry ingredients: old-fashioned oats, salt, and cinnamon and place into a large mixing bowl.

Stir until thoroughly combined.

Pour the melted coconut oil, maple syrup, and vanilla over the dry ingredients.

Stir the oats mixture thoroughly to ensure all the coconut oil, maple syrup, and vanilla is combined and lightly coating the dry ingredients. 

Use a spoon to spread the oat mixture evenly across a baking sheet.

Place the cookie sheet into the preheated oven for 20 to 25 minutes or until golden brown. 

Stir the granola halfway through the baking process.

Press the granola down with your spoon for clumpy granola.*Do not over bake!

The granola will crisp up more after it cools.

Allow the granola to cool completely undisturbed for 1 hour. 

Break the granola up with your hands for chunky granola or stir with a spoon if you do not want it clumped together.

Store the granola in an air tight container for 1 to 2 weeks or in a freezer safe Ziploc baggie for up to 3 months.