Preheat the oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat. Do not use tinfoil.
Combine the nut butter, egg, and honey in a large bowl. Stir until well combined. I prefer a silicone spatula for this whole recipe.
Add in the vanilla, cinnamon, baking soda, and salt. Stir until evenly combined in the nut butter mixture.
Add in the remaining 4 ingredients and stir until combined. You will have a cookie dough texture.
Dump the mixture onto the parchment-lined sheet and break up with your hands, filling the sheet pan with crumbles of the mixture. Place the pan in the oven.
Bake for 25 minutes, stirring after 10 minutes, then again at 15 minutes. As you stir, flip the granola at the same time so it doesn't just bake on one side.
Remove from the oven before it browns too much, you don't want to burn it. Depending on your oven temp, you may want to stop baking at 15 minutes. Keep a close eye on it the last 5 minutes.
Let it cool completely, it will harden as it cools.
Break up any large clumps and store in an air-tight container for up to 1 week. It will start to soften/stale closer to 2 weeks.
**NOTE: ingredients marked with an asterisk (*) can be substituted with any other mix-in you want, so long as they add up to 3 cups.