In a bowl, mix the rolled oats, chopped almonds and hazelnuts, unsweetened coconut flakes and salt.
In a small saucepan, heat the coconut oil with the honey and vanilla seeds for 3 minutes.
Immediately pour over the oats. Mix the ingredients until they are slightly sticky.
Cook the granola on a baking tray lined with parchment paper at 325°F for 20-25 minutes.