Preheat oven to 250 degrees F. Line a rimmed cookie sheet with parchment paper.
Place the vegan buttery spread in a large bowl and microwave for 35 seconds or until melted. Add the honey or maple syrup and the vanilla extract.
Stir in the oats, coconut flakes, and sea salt. Mix well until fully coated.
Spread the granola on the cookie sheet and bake at 250 degrees F for 50 minutes. Stir every 15 minutes.
After 50 minutes, if it is not golden brown, raise the heat to 275 degrees F and bake for an additional 5-7 minutes. Keep an eye on it so it doesn't burn.
Let cool completely and then store in an airtight container or ziploc bag for up to one week. .
Notes
If you can't have coconut, you can use an equal amount of more oats or pumpkin seeds.If you aren't dairy free, go ahead and use regular dairy butter.You can reduce the maple syrup to ¼ cup if you wish.Store the granola in an airtight container at room temperature. It should stay fresh for one week.