Preheat oven to 180C/350F and line a baking dish with parchment paper.
Combine oats, almonds, and coconut in a bowl. In a separate bowl, whisk maple syrup, coconut oil, vanilla, cinnamon, and salt. Add the liquid mixture to the dry mixture and stir to combine.
Transfer the granola mixture to the lined baking dish and bake for 20 minutes, until the granola is golden.
Cool the granola, then break it into pieces.
Place the granola in a high-speed blender or food processor and pulse until it becomes a butter-like consistency.
Notes
STORAGE: Granola butter stores well at room temperature in a sterilized glass jar for a couple of months. If you see any separation, stir it before you serve.For more extended storage, refrigerate it in a container for three months.