In a food processor, pulse half of the almonds until they are very evenly chopped – I like to keep them coarsely chopped but you do you. Pour them into a large mixing bowl. Then chop the other half of the almonds, and pour them into the same bowl. (Pulsing in two groups allows the nuts to get more evenly chopped).
Add the oats, brown sugar, coconut and salt into the bowl with the almonds and mix together.
In a small microwaveable bowl, combine honey and coconut oil, and microwave for about 30 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
Pour the honey mixture over the oats, and mix so that they are evenly coated. You may need to add a touch more honey or coconut oil at this point if the mixture looks too dry.
Pour the granola onto a parchment lined baking sheet and spread into an even layer. Don't spread too thin, you're aiming to create chunks!
Bake for about 20 minutes or until golden brown. This may take longer depending on your oven. Lots of recipes say to stir midway but my mom says not to!
Allow the granola to cool for at least 15 minutes and then break it up into chunks and enjoy! Store in a large mason jar.