Preheat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the rolled oats and sliced almonds.

In a separate small bowl, whisk together the honey, melted coconut oil, vanilla extract, ground cinnamon, and sea salt until emulsified.

Pour the honey mixture over the oats and almonds, stirring thoroughly to ensure an even coating.

Spread the granola mixture into a single, even layer on the prepared baking sheet.

Bake for 20 to 25 minutes, stirring once halfway through to ensure even browning.

Remove from the oven when the granola is golden brown and fragrant.

Allow the granola to cool completely on the baking sheet to achieve maximum crispness before breaking into clusters.

Store in an airtight container at room temperature for up to two weeks.