Preheat the oven to 250 degrees. Line a cookie sheet with parchment paper.
In a large bowl, mix the gluten free oats, melted vegan buttery spread, maple syrup, and vanilla extract.
Sprinkle the gluten free flour blend and salt over the oat mixture, and stir to combine.
Spread on the cookie sheet and bake at 250 degrees for 45-50 minutes, stirring every 15 minutes.
Let cool on cookie sheet, then add the cranberries and chocolate chips. Store in an airtight container. Stays fresh for one week (possibly longer, but ours is always gone after a week).
If you'd like to give this granola as a gift, package it in a cute Mason jar - it will stay fresh and look nice, too!
Notes
This granola will keep in an airtight container for about 7 days.If you aren't dairy free, feel free to use regular butter.If you don't like cranberries, try adding a different dried fruit, like dried blueberries or cherries. You can also just leave them out.