Preheat oven to 325°F. Line a baking sheet with parchment paper.

In a mixing bowl, combine oats, almonds, cinnamon and salt.

Melt coconut oil along with almond butter and maple syrup in a small saucepan over medium heat. Stir until smooth and evenly mixed, about 1~2 minutes. Remove from heat and add vanilla extract.

Pour the almond butter mixture over the oats and stir until everything is evenly coated. Transfer to the baking sheet and spread into an even layer.

Bake for 40~45 minutes or until golden brown and starting to get crispy. Stir once halfway through the baking. Remove from the oven and stir in the raisins or dried cranberries and mix well. Let the granola cool completely on the baking sheet. Transfer to a clean, airtight container where it stays fresh up to 1 week.