In a medium bowl, mix together oats, almonds, coconut chips, salt and cinnamon and set aside.
In a saucepan over medium heat, mix together almond butter, coconut oil, and honey until smooth. Remove from heat and add vanilla.
Pour almond butter mixture over dry ingredients, and stir until completely combined. Spread granola over a lightly greased baking sheet. Bake for 18-20 minutes (stirring once halfway through cooking), until coconut is toasted and granola starts to brown.
Remove from oven and let cool.
Transfer to a mixing bowl or storage container (will keep fresh for 1-2 weeks).
Notes
Storing granola is simple, and it lasts for about 2 weeks. I usually put mine in an airtight container, but you could also put it in a ziploc bag.