Preheat the oven to 325 degrees.
In a large bowl, mix the rolled oats, cinnamon, almonds, coconut palm sugar, and salt. Set the dry ingredients aside.
Melt the almond butter. This can be done in the microwave or on the stovetop. In the microwave, place the almond butter into a medium-sized microwave-safe bowl and heat on high in 30-second increments until it's smooth and melted. Or heat the almond butter in a small saucepan over low heat until smooth and melted.
In the bowl or saucepan, whisk the maple syrup and vanilla extract into the melted almond butter.
Pour the almond butter mixture into the bowl with the oats and stir until the oats are coated with the wet ingredients. The oats should be wet but not soupy. If the oats seem too wet then add 1-2 tablespoons of rolled oats. If the oats seem too dry then add 1-2 tablespoons of pure maple syrup.
Coat a baking sheet with cooking spray. Spread the oats into an even layer on the baking sheet. You can also use parchment paper to keep the granola from sticking to the pan.
Cook for 30 - 35 minutes, stirring once halfway through the cooking time. The oats should be golden brown and smell toasty. Every oven is different, so around 25 minutes, I recommend keeping an eye on the oats because they can burn quickly.
Remove the granola from the oven and cool it on the pan, about 35- 60 minutes. It’s essential to stay patient and let the granola cool on the pan, this is the best way to get granola clusters.
After the granola cools, break into clusters and store in an airtight container on the counter at room temperature.