Heat a large non-stick skillet over medium heat.

Add 1 tablespoon butter and allow to melt. Add the oats and cook, stirring often, until light golden brown and fragrant. Remove from the pan.

Return the pan to the heat and add the remaining 1 tablespoon butter, as well as the honey, brown sugar, vanilla, cinnamon and salt. Cook and stir until bubbly, then continue cooking 2-3 minutes.

Add the toasted oats back to the pan along with the almonds and coconut. Stir until coated.

Press the granola down to form a flat layer and cook 2-3 minutes. Stir and repeat until evenly toasted and golden brown, about 8-10 minutes total.

Spread granola out onto a parchment-lined plate or baking sheet and firmly press into a single layer (this helps to create nice, large granola clusters – if you prefer fine granola, you can spread it out on the pan to cool more quickly). Allow to cool for 30-60 minutes until room temperature.

Serve or store in an airtight container for 1-2 weeks.