In a medium bowl, combine oats, cinnamon and salt.
In a smaller bowl, whisk together coconut oil, honey, vanilla and almond extracts.
Pour liquid over oat mixture and stir together until well coated.
Spread out thinly on a cookie sheet lined with parchment paper.
Bake at 300 for 20-25 minutes.
Allow to cool completely before removing from sheet.
Store in an airtight container for up to 3 weeks.