Preheat your oven to 325 degrees Fahrenheit. Cut a piece of parchment paper to fit a half-sheet pan, but then place the paper in a quarter-sheet pan. The edges of the paper will overhang, but this is ok.

Mix the oats, nuts, coconut, and flaxseed meal in a large bowl and set aside.

Melt the coconut oil in a small bowl, whisk in the extracts, then whisk in the vegan honee.

Add the vegan brown sugar and the salt. Whisk again until well combined. Heat the syrup in the microwave for 45 seconds, whisk, then heat for another 45 seconds. The syrup should be boiling. If it isn't, heat for another 10 to 15 seconds. 

Pour the hot syrup over the oat mixture and stir to combine. Once it is cool enough to handle, mix with your hands. Really work the syrup into the dry ingredients, squeezing the mixture many times.

Dump the mixture onto the parchment-lined quarter-sheet pan, and spread it out evenly. Press the mixture firmly into the pan. Bake for 20 minutes at 325 degrees Fahrenheit.

Remove the pan from the oven, but do not turn your oven off. Let the pan cool on a rack for 15 minutes.

Transfer the granola on the parchment paper to a half-sheet pan. Break the granola up into clusters, and spread them out evenly over the pan. Reduce the oven temperature to 275 degrees Fahrenheit, and bake the clusters of granola for 30 minutes.

Let the pan cool on a rack for 10 minutes, then slide the parchment with the granola onto a table to finish cooling. The granola will be quite soft when it is first out of the oven, but will harden and get crisp as it cools.

Once the granola is completely cool, transfer it to an airtight container. Use within 2 to 3 weeks. Store any that won't be used that soon in an airtight container in the freezer.