Preheat the oven to 350°F.
Place a piece of parchment or silicone baking sheet on a large cookie sheet.
Toast hazelnuts for 10-15 minutes until slightly brown.
Rub skins off hazelnuts with a towel or by hand. I like to just rub them together.
Combine oats, hazelnuts, salt and cinnamon together in a large bowl.
Stir in the oil, maple syrup, and vanilla. Mix until thoroughly coated.
Pour mixture out onto two cookie sheets and bake for about 25-30 minutes until light brown and toasty.
Stir every 5 minutes or so for an even color and to make sure the granola is cooking evenly.
Once cool enough, use the back of a spoon or the flat end of a meat tenderizer to break up hazelnuts into smaller pieces.
Let cool.