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Preheat the oven to 300°F/150°C and line a baking sheet with parchment paper.
Add honey, brown sugar, and butter to a medium pot. Heat over medium heat, stirring occasionally with a spatula, until the butter has melted and the sugar has dissolved, about 5 minutes. Remove from heat.
While the mixture over the stove is melting, chop the whole almonds into bite-sized pieces.
Stir the almond extract, vanilla extract, and salt into the honey mixture.
Add the chopped almonds and rolled oats to the honey mixture. Stir together until well combined and no dry patches of oats remain.
Pour the granola out onto the parchment-lined baking sheet, and spread evenly across the pan with a spatula. Bake for 20-30 minutes, until the granola is lightly golden brown on the edges. For extra crispy granola, gently stir the granola once halfway through baking.
Let the granola cool for about 30 minutes, then break into pieces with your hands. If desired, add more mix-ins, like dried fruit. Once fully cooled, store in an airtight container.