In a large skillet, melt the coconut oil over medium heat, then add the gluten free oats and coconut. Cook oats and coconut while stirring constantly until they start to brown - about 5 minutes.
Add the vegan buttery spread, maple syrup, vanilla extract, and salt. Cook while stirring constantly for about 5-7 minutes until the mixture starts to dry out.
Spread the mixture (it will still look wet) on a cookie sheet lined with parchment paper. Let it cool completely, then add the chocolate chips.
Store cooled granola in an airtight jar.
Notes
Serving size is about ⅔ of a cup.Use whatever butter works for your dietary needs.Store granola in an airtight container.