Heat oven to 300ºF.

In a large bowl, combine oats and shredded coconut.

In a small saucepan, cook honey, coconut oil, vanilla, and salt over medium heat until the mixture just begins to simmer.

Pour honey/oil mixture over oats and coconut flakes, and stir with a wooden spoon until well combined.

Spread out granola on a baking sheet. Place in oven, bake for 10 minutes, then stir granola. Repeat until granola is well-toasted — this took me four stirs, or 40 minutes total cooking time.

Cool on baking sheet, stirring occasionally. When cooled, store in airtight containers for up to 2 weeks. Can refrigerate or freeze for longer shelf life.