Preheat oven to 325°F. Mist 8 mini tart pans with cooking spray.
In a small mixing bowl, whisk together the warmed honey, coconut oil, cinnamon, vanilla extract and salt until combined. Set aside.
In a large mixing bowl, toss together oats, nuts, coconut and chia seeds until evenly combined. Add in the honey mixture, and toss until the dry ingredients are evenly coated.
Portion the granola mixture evenly between the mini tart pans, pressing the granola firmly into bottoms and up the sides of the tart pans. Then place the pans on a baking tray (for easy transport).
Bake for 20-25 minutes, until the granola is nice and browned and toasted on top. Transfer tart pans to a wire rack, and cool until they reach room temperature.
Gently remove the granola tarts from the pans, fill with your desired fillings and serve immediately. Carefully transfer the tarts to an airtight ziplock bag and store for up to 7 days.
