In a large bowl combine the oats through almonds and stir together well. In a smaller bowl combined the oil, honey, and vanilla and whisk with a fork until the oil is incorporated into the honey & extract.
Pour the honey mixture over the oat mixture in the large bowl and mix it together well with a silicone rubber scraper.
Cover the mixing bowl and place in the fridge from 1 ½-12 hours.
Preheat oven to 350 degrees and remove the oatmeal mixture from the fridge. Turnout onto a large rimmed baking sheet lined with parchment paper and spread mixture out evenly to cover all the paper.
Roast in the oven at 350 for 12 minutes. Take it out, turn stir the granola and mix in the coconut chips. Add back to the oven and roast for about 8-10 minutes more, or until the coconut is starting to brown and smell super coconut-y, but is still just golden (not browning yet).
Remove from the oven and place on a metal rack to cool. Don’t stir or break it up until it’s 100% cool if you like clumpier granola. Otherwise, you can stir it once or twice while it’s cooling.
For crunchy granola, wait to eat until the granola is completely cooled. Then remove it from the parchment with your hands and gently break into clusters.
Keeps in an airtight container at room temperature for about 2 weeks; refrigerated for about a month and in the freezer for 2 months.
Notes
1. this will keep in a airtight container stored at room temperature for 7-12 days or frozen in an airtight bag for up to 2 months.