Step 1: Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures easy cleanup.
Step 2: In a very large bowl, combine the rolled oats, chopped almonds, pumpkin seeds, and sunflower seeds. Stir well to ensure an even distribution of ingredients.
Step 3: In a separate, medium-sized bowl, whisk together the maple syrup (or honey), melted coconut oil (or olive oil), vanilla extract, and salt until fully combined.
Step 4: Pour the wet ingredient mixture over the dry ingredients in the large bowl. Stir thoroughly with a large spatula or spoon, making sure every oat, nut, and seed is evenly coated.
Step 5: Transfer the coated granola mixture onto your prepared baking sheet. Spread it out into a single, even layer. For larger clusters, press the mixture down gently with the back of your spatula.
Step 6: Bake for 15 minutes, then remove from the oven and give the granola a gentle stir to promote even browning. Spread it back into an even layer.
Step 7: Return to the oven and continue baking for another 20-25 minutes, stirring every 10-15 minutes, until the granola is golden brown and fragrant. Keep a close eye on it during the last 10 minutes to prevent burning.
Step 8: Once baked to your desired crispness, remove the baking sheet from the oven. Let the granola cool completely on the baking sheet without stirring. This crucial step allows it to crisp up and form clusters as it cools.
Step 9: Once fully cooled, break the granola into desired cluster sizes. Stir in the dried cranberries or raisins (if using).
Step 10: Store the cooled granola in an airtight container at room temperature for up to 3-4 weeks. Enjoy your delicious homemade granola!