Make-ahead directions: Combine oats, coconut, almonds, pecans, and seeds together in a large bowl. Store dry ingredients in a large freezer bag.
Whisk together the oil, maple syrup, and vanilla in a saucepan over low heat. Allow to cool before bagging the liquid mixture in freezer bag (double bagging recommended).
Thaw overnight, re-whisk liquid mixure over low heat if necessary, then follow instructions to cook below!
Pre-heat the oven to 350-degrees
Toss the oats, coconut, almonds, pecans, and seeds together in a large bowl. Whisk together the oil, maple syrup and vanilla in a small sauce pan over low heat. Pour onto baking sheet. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown (approx. 45 minutes).
Remove the granola from the oven and allow to cool, stirring occasionally. Add the cranberries. Store the granola in an airtight container.