Heat the oven to 350°F (180°C).
Line a large baking pan with parchment paper.
In a large bowl, mix together: Rolled oats, chopped nuts ( pecans and almonds), sunflower seeds, salt, and cinnamon if using
To the dry ingredients, pour in oil and maple syrup (or honey, or agave).
Stir until every oat looks lightly glossy and coated with no dry pockets
Spread the granola in an even layer on baking sheet, you want it think as possible for better crisp. Use 2 sheets if not one is not enough
Bake 25 to 30 minutes total.
Stir every 8 to 10 minutes for even browning.
With each stir, pull the darker bits from the edges of the baking sheet toward the center.
Watch the last 5 minutes closely. Granola can jump from golden to bitter fast real fast.
Once you pull the granola from the oven, stir in dried cranberries while the granola is warm.
Leave granola on the pan until fully cool, it will crisps as it cools.
Break the granola into clusters, or keep it loose
Serve and enjoy
