Homemade Granola

Preheat oven to 350°F.
Add the coconut oil and honey to a microwave-safe bowl and heat for 1 minute or until the coconut oil has melted. This also helps the honey become runny and easy to mix. Add in the vanilla extract and whisk to combine, then set aside.
In a large mixing bowl, add in the oats, pecans, almonds, pumpkin seeds, sunflower seeds, ground cinnamon, ground nutmeg and salt. Mix to combine.
Pour the honey mixture over the top. Mix until everything is well combined. Pour the mixture out onto a baking sheet lined with parchment paper.
Using a spatula, spread into an even layer, then bake for 30 minutes, mixing twice during the baking.
Remove from the oven and mix in the dried cranberries. Allow to sit at room temperature to cool for 30 minutes. This will help the granola crisp up and create clusters or clumps.
Once cooled completely, break the granola apart with your fingers and it’s ready to enjoy! Store leftover granola at room temperature or in the fridge in an airtight container or large mason jar for 1-2 weeks.