Preheat oven to 300°F. Line or grease a 15×18 jelly roll pan and set aside.
Combine. Mix 5 cups old-fashioned oats, melted coconut oil, honey, vanilla extract, salt, brown sugar, coconut, nuts and cinnamon in a large bowl and stir until combined. I like to mix the wet ingredients first. Spread granola mixture out evenly onto a greased jelly roll pan.
Press down evenly into the pan for the first 10-12 minutes of cooking. This encourages clusters to form. Bake for 10-12 minutes.
Stir granola halfway through baking time. This helps distribute the middle to the edges so they get crisp without any soft spots. After stirring, press down again to make clumpy granola.
Put back in the oven for 10-15 more minutes or until it reaches desired crunchiness. It will harden more as it cools, so be careful not to burn.
Cool completely before breaking into pieces. As it cools it will continue to get crisp.
To store, add granola to an airtight container, bag or mason jar for up to 1 month at room temperature or store frozen up to 2 months.