Homemade Maple Granola with Dried Cranberries and Pumpkin Seeds

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a large bowl, combine the rolled oats, pumpkin seeds, brown sugar (if using), cinnamon (if using), and salt.

In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.

Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.

Spread the granola mixture in an even layer on the prepared baking sheet.

Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and crisp. Watch carefully to prevent burning.

Remove from the oven and let the granola cool completely on the baking sheet. It will crisp up as it cools.

Once cooled, stir in the dried cranberries.

Store in an airtight container at room temperature for up to 2 weeks.