Preheat the oven to 300°F (150°C).
Place the whole grain flakes, walnuts, and coconut into a large mixing bowl and stir until the ingredients are combined.
Place the liquid mixture ingredients (non-dairy milk, tahini, simmered dates, cinnamon, vanilla, and salt) into a blender and blend until totally smooth,about two minutes.
Pour the tahini mixture into the mixing bowl and combine, making sure the granola is well coated with the tahini mixture.
Line a baking sheet with parchment paper and evenly distribute the granola on the sheet.
Bake for 20 minutes, flip the granola over and bake for an additional 20 minutes.
Take the granola out of the oven and allow it to cool completely. When it's cool, transfer into a container and store in the fridge. Letting it cool and then storing it in the fridge will help make it crunchy.