Set the rack in your oven to the middle. Preheat oven to 300°℉. In a large, heat-safe bowl, combine oats, almond slivers, and flaxseed; set aside. Line a large baking sheet with parchment paper and set aside.
In a pot, heat your maple syrup, coconut oil, vanilla extract, ground cinnamon and salt on medium/medium-high until it begins to bubble. Allow to simmer for a few minutes.
Pour syrup mixture into oats mixture and combine thoroughly. Once everything is nicely coated, pour granola mixture onto the parchment-lined baking sheet. use the back of a spatula or spoon to flatten out the granola and create a thin sheet of granola. Once oven is ready, place the baking sheet in the center of the oven.
Cook for 20 minutes. Rotate the baking sheet 180° and bake for another 15-20 minutes. Granola mixture should have a nice browning, but shouldn't be burnt.
Once done, pull the baking sheet out and allow to cool. If you have a baking rack or other safe surface, I recommend transferring the granola while still on the parchment paper to the heat-safe surface. When granola is completely cooled, you should be able to easily break it apart and it should be able to "crumble" into small clusters. Store in airtight container for longevity in a cupboard.
