To start, preheat your oven to 300 degrees. Line a raised-edge sheet pan with parchment paper or silicon baking mat.
In a large bowl, combine your rolled oats and cinnamon.
In a separate bowl, microwave your coconut oil for 30 seconds or until fully melted. Stir in your honey and microwave for an additional 30 seconds. Whisk together.
Add the oil and honey mixture to your dry ingredients, then pour in the vanilla. Mix well to evenly coat the oats.
Pour granola mixture onto a sheet pan and spread evenly. You will want to make sure you spread it out to a thin layer to get even baking and maximize the crunchiness.
Bake for 25 minutes or until the edges are starting to gain a little color. Let cool for at least 30 minutes, then break into pieces. Store in an airtight container for up to 2 or 3 months (although I am sure it will NOT last that long!)
