Preheat oven to 300°
Cover a large baking sheet with parchment. Measure oats and coconut onto the sheet and bake for 30-40 minutes, stirring halfway through to prevent burning. Let cool.
Add oats and coconut into a food processor. Pulse until a flour consistency forms - about 1-3 minutes.
Add dates, olive oil, tahini, vanilla, cinnamon and salt. Pulse until smooth, about 5 minutes. If not a desired consistency, add some more olive oil, one tablespoon at a time (alternatively add maple syrup if you prefer a sweeter granola butter).
Enjoy on toast, waffles, fruit, yogurt, in smoothies or by the spoonful!