Preheat oven to 250ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, stir together the oats, sliced almonds, and salt until thoroughly combined. Set aside.
In a medium saucepan, combine honey, coconut oil, and almond butter. Heat over low to medium heat, stirring frequently, until completely melted and smooth. Pour over oat mixture and stir well to coat everything.
Pour granola onto baking sheet and spread out evenly over entire surface. Mixture will be very sticky. This is ok. Bake for 15 minutes, stir, bake 15 minutes, stir again, bake another 15 minutes, stir once again and then add the coconut. Bake an additional 30 minutes. Allow granola to cool completely-- the air will help the granola crisp up. Once granola is completely cool, break up chunks (if desired), add the chocolate chips, and stir to distribute evenly. Granola will remain fresh in an airtight container at room temperature up to 3 weeks.
Use certified gluten-free oats to keep this recipe GF friendly!
If using salted almonds, reduce salt to 1/4 teaspoon