Preheat the oven to 160°C (325°F). Melt the coconut oil on low heat in the microwave or on the stove.
Measure oats, hazelnuts, almonds and cinnamon, put in a bowl and combine. Add melted coconut oil, honey and vanilla extract and stir well until all the dry ingredients are well coated in the wet ingredients.
Line a baking pan (about 26×26 cm/10×14 inches) with baking paper and pour in the mixture. Slightly push down with the back of a spoon or your fingers to create an even layer and bake for 20-25 minutes until slightly browned.
Take out of the oven and let cool for at least an hour. Break up in pieces and store in an airtight container for up to one month.