Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine rolled oats, chopped walnuts, ground cinnamon, and salt; stir until evenly distributed.

In a separate bowl, whisk together cashew butter, maple syrup, and vanilla extract until smooth.

Pour the wet mixture over the dry ingredients and fold gently until oats are evenly coated.

Spread the mixture onto the lined baking sheet in an even layer about ¼ inch thick, pressing down firmly.

Bake for approximately 25 minutes until the granola turns a light golden brown.

Let the granola cool on the baking sheet for about an hour to achieve crunch.

If desired, melt white chocolate chips and drizzle over cooled granola; place in the refrigerator to set.

Break the granola into clusters and store in an airtight container.