• Preheat oven to 300° F, and line a 9x13 inch pan with parchment paper.
• In a large mixing bowl, combine the oats, flour, almonds, pecans, and coconut. Set aside. In a microwavable bowl, heat the vegetable oil (or butter), brown sugar, honey (or maple syrup) and salt for about 45 seconds, stirring after 15-second intervals, or until the sugar is dissolved. Do not boil. Once smooth, add the vanilla. Pour the sugar mixture over the oat mixture, and stir until all oats are moistened.

If using the dried cranberries:

• Place half the oat mixture into the bottom of the pan. Sprinkle the dried cranberries evenly over the top. Cover the dried cranberries entirely with the remaining oat mixture and flatten slightly so the top is even but do not compact. This prevents the cranberries from becoming very dried out and hard.
• Bake for 30-40 minutes or until golden brown. A metal pan will be on the shorter range and a glass pan will likely take closer to 40 minutes. Let cool for about 20-30 minutes in the pan. Once cooled slightly, lift the parchment paper and granola from the pan. Cut or break the granola into large clusters. Let cool completely before placing in an airtight container.

If omitting the dried cranberries:

• Evenly spread the oat mixture into prepared pan. Flatten slightly so the top is even but do not compact.
• Bake for 30-40 minutes or until golden brown. A metal pan will be on the shorter range and a glass pan will likely take closer to 40 minutes. Let cool for about 20-30 minutes in the pan. Once cooled slightly, lift the parchment paper and granola from the pan. Cut or break the granola into large clusters. Let cool completely before placing in an airtight container.