Preheat the oven to 325 degrees F. Line a large baking sheet with parchment and set aside. In a large bowl, mix together the nuts, seeds, coconut, salt and cinnamon. Set aside.
In a small saucepan, melt the coconut oil on low heat. Remove from the heat and add the honey and vanilla extract. Stir to combine.
Add the coconut oil mixture to the dry ingredients and stir until completely coated. Spread the mixture evenly onto the baking sheet and press down with a spatula to compact it.
Bake for 20 - 25 minutes or until the edges of the granola are lightly browned. Let the granola cool completely before breaking into clusters. Store in air tight jars or containers in the fridge for up to 4 weeks.