Preheat oven to 350°F. Line a large baking sheet with parchment paper or baking liner.

Add the oats, coconut, almonds, salt, and brown sugar to a large bowl. Stir to combine.

In a saucepan over low heat, melt the nutella, coconut oil, and maple syrup until smooth. Stir occasionally to prevent burning. Take the mixture off of the heat and stir in the vanilla extract.

Pour the chocolate mixture over the oats. Fold until all of the oats are equally coated with the chocolate mixture.

Spread the oats in an even layer on your prepared baking sheet. Bake for 25-30 minutes, stirring every 10 minutes, until the almonds are golden brown.

Allow the mixture to cool on a wire rack completely. The mixture will look under-cooked when it comes out of the oven. The air will help crisp up the granola, creating that classic crunch.

Using your hands, break the mixture into large chunks. Store in an airtight container for up to 3 weeks.