In a large bowl, combine the rolled oats, chopped almonds, chopped walnuts or pecans, shredded coconut, pumpkin seeds, sunflower seeds, ground cinnamon, and salt. Stir until evenly distributed.

Combine wet ingredients

In a small bowl or liquid measure, whisk together the oil, maple syrup, honey (if using), and vanilla extract until well combined.

Pour the wet mixture over the dry ingredients. Use a spatula to fold and toss until the oats and nuts are thoroughly coated. For chunkier clusters, press down gently on the granola with the spatula to compact it on the sheet.

Bake

Spread the coated granola in an even layer on the prepared baking sheet. Aim for a thickness of about 1/2 to 3/4 inch — not too thin so it can form clusters, and not too thick to bake unevenly.

Bake at 325°F (165°C) for 20 minutes. After 12 minutes, stir the granola gently to ensure even browning. If you prefer large clusters, skip stirring or only move the outer edges inward.

Continue baking another 6–8 minutes until golden and fragrant. Watch closely the last few minutes to prevent burning.

Cool and finish

Remove the sheet from the oven and let the granola cool completely on the pan without stirring. As it cools, it will crisp and form clusters. This takes about 20–30 minutes.

Once cooled, transfer the granola to a large bowl and stir in the dried cranberries (or raisins) and chocolate chips, if using.

Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.