Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large mixing bowl add the avocado oil, honey, and vanilla extract. Whisk together until it's all mixed together. Add the gluten-free quick cook oats and unsweetened coconut shreds; stir until evenly coated. Add the roughly chopped almonds and coarse ground pink Himalayan sea salt and fold them into the mixture. Spread the granola evenly onto the parchment paper-covered baking sheet.

Bake for 10 minutes, remove from the oven, stir, and spread back evenly onto the pan again. Bake for 5 minutes, remove from the oven, stir, then spread back evenly onto the pan again. Bake for another 5 minutes, remove from the oven, stir and let cool on the baking sheet.