Line a cookie sheet with parchment paper, set aside.
Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
Whisk together the rolled oats, oat flour, shredded coconut, coconut sugar, ground cinnamon, and salt until well blended.
In a small bowl, whisk together the flax seed mixture, melted coconut oil, pure maple syrup, and the vanilla until combined.
Add wet mixture to dry mixture and mix well so dry ingredients are coated.
Scoop out the mixture onto the parchment-lined cookie sheet and press down to flatten. (see note below)
Bake for 15 minutes and after 15 minutes, rotate the cookie sheet and bake for another 15 minutes. Keep an eye on it and if you see the edges getting a little too dark, take it out.
Remove from the oven and cool. (The granola may seem soft to the touch, but it will harden more as it cools.)
Once cooled, break into pieces. Make your clusters as big or as small as you'd like.
This recipe makes approximately 4 cups of granola.
When flattening the mixture before baking, don't flatten too much or it will burn but flatten enough so it's not too thick. If it's too thick, the clusters turn out soft and not crunchy. You want it to be about 1/4 of an inch thick. When pressing down, the mixture may not fill out your cookie sheet, that's OK. See image of granola in the pan above.