Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl combine the gluten free rolled oats, pecans, coconut flakes, cinnamon and sea salt. Add in the coconut oil, maple syrup and almond butter. Stir until all the oats are coated and the ingredients begin to clump together.

Pour mixture onto a baking sheet lined with parchment paper and press the granola down firmly with the bottom a measuring cup or drinking glass. Pressing the granola now will ensure you get some chunks when it cools.

Bake for 30 minutes at 300 degrees. When the granola comes out of the oven and is still hot press it down with the measuring cup again to make sure you get nice chunks of granola after it cools.

Let cool completely before breaking apart.

Store in an airtight container for up to a week.