Big clusters of crunchy honey almond granola make a delicious breakfast and a wonderful snack. Serve over milk, with yogurt, or enjoy it on its own.
Preheat the oven to 300° F and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the oats, almonds, pepitas, chia seeds, brown sugar, cinnamon, and salt.
Add the coconut oil to a small saucepan and heat over low until melted. Remove the saucepan from the heat and stir in the honey and vanilla extract. Pour the honey mixture over the dry granola ingredients and use a rubber spatula to stir and combine making sure all of the granola is coated evenly.
Spread the granola into a 1/2" layer on the prepared baking sheet, pressing down lightly to make even. Bake for 22 minutes, rotate the pan and bake for another 18-20 minutes until golden.
Let granola cool on the counter for at least 1 hour before breaking into clusters. Add the dried cranberries to the granola and store in a glass jar in the fridge.
Feel free to substitute different nuts, seeds, or dried fruit with whatever you prefer or have on hand.