Cut the nuts into half (or leave whole if you like bigger pieces).
Mix with the rolled oats, seeds, cinnamon and salt.
Pour in the melted coconut oil and honey and mix with the rested of the ingredients until thoroughly incorporated.
Pour the granola onto your prepared pan (covered with baking paper) and use a spoon to spread it in an even layer.
Bake for minutes (180°C), stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer).
Take out of the oven, add the cranberries and let cool completely.
Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for up to 4 weeks, or in a sealed freezer bag in the freezer for up to 3 months (in this case let it warm to room temperature for 5 to 10 minutes before serving).