Mix butter, coconut milk, water, & acidic medium in a saucepan over low heat.
Once your ingredients are melted and well-mixed, pour over rolled oats and soak, covered, for 12-24 hours.
After your oats have soaked for 12-24 hours, mix honey, salt, vanilla, & cinnamon in a bowl and add to soaked oats.
Mix well, then spread out on two parchment paper-lined baking sheets and bake at 170 degrees for 4-6 hours, turning and breaking up the granola with a spatula every 2 hours.
Remove when slightly brown, yet still slightly moist.
Allow to cool and air dry for another hour, then store in an airtight container for up to 2 weeks.
Recipe Notes
Remember to remove the granola while still moist. Overcooking will result in a granola that is hard to chew. Yields 6 CUPS