Heat oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Combine oats and sliced almonds in a medium bowl.
Melt butter either in the microwave or on the stove. Then, combine melted butter, honey, vanilla extract, cinnamon and the pinch of salt in a small bowl.
Pour honey mixture over oats then use a spoon to stir until the oats and almonds are well coated and glistening.
Transfer granola to baking sheet then spread into one layer.
Bake 20 to 30 minutes, stirring granola every 8 to 10 minutes. If you do not stir the granola occasionally, it will cook unevenly. Towards the end of the baking time, check your granola every 5 minutes to prevent it from over-browning.
Transfer baking sheet to a cooling rack and let granola cool completely. Store cooled granola in an airtight container up to two weeks. Since butter is used in the recipe, you could also store in an airtight container in the refrigerator to extend shelf life, not that we anticipate any being left since it’s so good.