Preheat oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the rolled oats, slivered almonds, pumpkin seeds, chia seeds, cinnamon, and sea salt.

In a small secondary bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until emulsified.

Pour the liquid mixture over the dry ingredients and stir thoroughly until every oat and nut is evenly coated.

Spread the mixture onto the prepared baking sheet in an even layer. For large clusters, press the granola down firmly with a spatula to compact it.

Bake for 22 to 25 minutes, or until the granola is fragrant and exhibits a light golden-brown color.

Remove from the oven and allow the granola to cool completely on the pan without stirring for at least 45 minutes; this stage is critical for cluster formation.

Once fully cooled and hardened, break the granola into desired chunk sizes and stir in the dried cranberries.

Transfer to an airtight container and store at room temperature for up to 3 weeks or freeze for up to 3 months.