Instructions

1. Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line two large rimmed baking trays with parchment paper (nonstick cooking paper).
2. Combine dry ingredients: In a large mixing bowl, combine the oats, pecans, pumpkin seeds, pumpkin pie spice, ground cinnamon, and fine sea salt. Mix until evenly combined.
3. Combine wet ingredients: Combine the extra light tasting olive oil, maple syrup, and vanilla extract in a measuring cup. Stir, then pour into the bowl with the dry ingredients mixture. Mix until everything is coated well.
4. Spread: Pour the granola mixture onto the prepared baking trays and use a large flat backed spatula to press down and spread into an even layer.
5. Bake in batches: Bake one tray for 15 minutes, then rotate the pan so that the back is facing the front (for more even baking) and bake for a further 10-12 minutes. Remove the pan from the oven and sprinkle the unsweetened coconut flakes on top. Return the pan (rotating it again) to the oven and bake for a further 3-4 minutes, until the granola is crisp and golden and the coconut flakes have lightly toasted. Repeat with the second tray.
6. Cool: Transfer to a cooling rack and allow to cool completely (at least 40 minutes). The granola will continue to crisp up as it cools.
7. Break into clusters and add dried fruit: Once completely cool, break the granola into clusters of your desired size and stir in the dried cranberries (if using). (Note: If you some of the granola clusters are not very crispy after breaking into clusters, place the tray on the top oven rack and bake for 2-3 minutes more at 350°F/175°C/Gas Mark 4.)
8. Serve and store: Serve with greek yogurt or milk, or enjoy on its own as a snack. Or store in a sealed airtight container in a cool dry area for 2-3 weeks.