Heat the oven to 325 °F (163 °C). Line a jelly roll pan (10"x15" or 25cm x 38 cm) with a piece of parchment paper.

In a large mixing bowl, stir together the sugar, butter or coconut oil, honey, vanilla extract, almond or coconut extract and salt. Stir in the oats.

Transfer the granola to the prepared jelly roll and spread into an even layer. Make sure there aren't any stray granola pieces off to the side that will burn.

Bake for 12-16 minutes, rotating the pan halfway through, until the granola near the edges of the pan starts to brown. Keep a close eye on it as all ovens are different. Stir the granola thoroughly and then bake for another 5-10 minutes or until uniformly lightly browned. The granola will still be soft but will crisp up as it cools. If you find that it's too soft for you after it's cooled completely, you can stick it back in the oven. Toward the end of the baking time, you can test for doneness by scooping out a small spoonful (about half a teaspoon), placing it on a tiny plate, and popping it into the freezer for a minute or two. If it crisps up once cooled, the granola is ready to come out of the oven.

Let the granola cool completely on the pan, about 30 minutes. Store in an airtight container for up to 3-4 weeks.