Preheat oven to 320 degrees. Line a large baking sheet with parchment or a silicone mat.
In a mixing bowl combine the syrups, almond butter, extracts, salt and cinnamon. Microwave in 10 to 15 second intervals to warm the syrup slightly. This makes it easier to stir and combine with the other ingredients.
Once the wet ingredients are fully combined, add the oats, nuts, and seeds to the bowl. Stir until everything is well coated with the syrup mixture.
Spread the granola onto the prepared pan, lightly pressing it down. Bake for 20 minutes, then remove from oven, stir, and spread out on the pan again. Bake for another 20 to 25 minutes, keeping an eye on the bottom of the granola in the last few minutes so that it doesn't burn.
Let the granola cool on the pan for 15 minutes, then break into clusters. Once completely cool, transfer to an airtight container.
Store granola in an airtight container at room temperature for up to one week or refrigerated for up to 2 weeks. Granola is also freezer-friendly*This recipe was originally published in October 2018. It has been updated for photos and content.