Preheat the oven to 300°F and line a baking sheet with parchment paper, set aside.

In a large bowl, stir together 3 cups old-fashioned oats, 1 cup shredded coconut, and 1 teaspoon cinnamon. Set the bowl aside while you get the liquid ingredients together.

In a medium bowl, melt ¼ cup coconut oil. Add ⅓ cup of honey to the bowl and stir to combine. If you are having a difficult time getting the honey and oil to mix simply microwave the bowl for about 15-20 seconds and stir until smooth.

Add 1 Tablespoon vanilla to the bowl and pour over the oat mixture. Stir to coat until all of the oats are a little shiny and coated with the liquid ingredients.

Pour the coconut oats on the prepared baking sheet and spread into one even layer.

Bake for 20 minutes then rotate the baking sheet 180° and bake an additional 15-20 minutes. Do not stir the oats as this will prevent them from forming large chunks.

After 40 minutes, remove from the oven and allow to cool completely. If the oats do not feel crunchy when you take them out give them a few minutes, they will crunch up as they cool.

Once cooled, break into desired sized pieces. Store in an airtight container for up to 1 month.