Preheat the oven to 250 degrees. Line a cookie sheet with parchment paper.
Combine the melted vegan buttery spread, maple syrup, and unsweetened cocoa powder in a large bowl.
Stir in the gluten free oats, salt, and mini chocolate chips.
Spread on the cookie sheet. Bake at 250 degrees for about 45 minutes.
Let the granola cool, and then add the rest of the mini chocolate chips and freeze dried raspberries.
Store leftover granola in a ziploc bag or airtight container.
Store leftovers in an airtight container. It should stay fresh for a week.