Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper, set aside.

In a large bowl, mix rolled oats, chopped almonds and brown sugar until combined. Set aside.

In a separate bowl, combine honey, maple syrup and coconut oil. Microwave mixture for 1 minute or until coconut oil is melted and stir. Pour honey mixture into oat mixture and mix everything until completely combined and everything is moistened. Spread mixture onto prepared baking sheet, trying to make sure everything is level so it bakes evenly. Bake for 30 minutes total, stirring every 5 minutes to be sure it doesn't burn or brown too much along the edges and bottom. Once granola is done baking, allow it to cool COMPLETELY before breaking it apart, about 1 hour.

Honey almond vanilla granola will keep for 7 days stored in an airtight container.