- Preheat the oven to 325 degrees F. Line a 9×13-inch rimmed sheet pan with parchment paper. Set aside.
- In a large mixing bowl, combine the oats, coconut, cinnamon and salt. In a separate small mixing bowl or glass measuring cup (I use this Pyrex one), whisk together the melted coconut oil, maple syrup and vanilla until combined. Drizzle over the dry ingredients, and use a spatula to stir the granola together until evenly moistened.
- Spread the granola into the sheet pan, and use the back of the spatula to gently press into an even layer. Bake for 35-45 minutes until golden brown. Remove from the oven and let cool to room temperature in the pan. When the granola is completely cooled and crispy, use your fingers to break it into chunks. Stir in the hazelnuts. Store in an airtight container for up to a week.