Place the rolled oats, chopped almonds, pepitas, ground cinnamon and sea salt flakes into a mixing bowl and combine.
Add the melted coconut oil, maple syrup and vanilla extract. Stir to combine and coat well.
Pour the mixture onto a baking tray lined with parchment paper, spread out evenly, and bake for 10 minutes. Remove and mix well. Place back into the oven for another 10 minutes and remove.
Add the shredded coconut, mix to combine, and bake for a further 7 minutes to toast the coconut. Remove and let cool for 30 minutes.
Place the toasted granola into a clean bowl, add the dried cranberries, and mix to combine, transferring it to a glass jar with a tight lid. Store in a cool, dry space for up to 2 weeks. Dig in.
Chef's Tips
Spread the mixture out in an even, thin layer before baking — clumping it too thick will leave the centre soft instead of evenly crisp.Add the shredded coconut only for the final 7 minutes, not from the start — it toasts much faster than the oats and will burn if it's in the oven the whole time.Let the granola cool completely before adding the cranberries and sealing the jar — any residual heat will create steam in the jar and soften the crunch.
Storage & Reheating
Store in an airtight container or jar in a cool, dry place for up to 2 weeks. No reheating needed — this is meant to be enjoyed at room temperature, straight from the jar.