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Use parchment paper to line an 18x13 rimmed baking sheet, and preheat oven to 325°F.
Add oats, almonds, and coconut flakes to a large bowl, mix, and set aside.
Combine coconut oil and honey in a microwaveable dish or measuring cup. Microwave for 15-30 seconds to melt the oil.
Then add the maple syrup and salt to the measuring cup, stirring to combine the ingredients. You can microwave for an additional 15 seconds to better combine the ingredients if desired.
Drizzle the warm oil mixture over the dry oat mixture using a rubber spatula to combine.
Once all is coated evenly, spread the granola mixture on the reserved baking sheet.
Bake in the oven for 18-20 minutes, stirring halfway through cooking, until just golden.
Cool the granola completely before carefully breaking it apart with your hands.
Store granola in an airtight container for up to 4 weeks, or freeze for 3 months.