Preheat oven to 325 F / 180 C degree, line a large baking tray with parchment paper.
In a large bowl combine all dry ingredients except coconut flakes and cranberries as they burn easily. Drizzle with coconut oil and maple syrup. Stir well until combined and evenly coated.
Spread the mixture evenly over the tray. Press slightly as this will encourage clumping.
Bake for 15 mins, rotate and gentle rotate half way through. Bake for a further 10 minutes. Now scattered the coconut flakes over the top to get lovely toasted flakes. Bake for a bit less time if you like chewier, moister granola, and a bit longer if you like dryer, crispier granola. The granola will continue to dry and clump as it cools, so if in doubt, remove from the oven sooner than later. You'll know by the incredible smell and the oats will darken in colour.
Sprinkle with cranberries. Allow to cool to help retain clumps before adding to air tight container.
Stores well up for to 4 weeks, longer if you store in seperate containers and do not open until required.
To make a quick berry coulis, add a cup of frozen berries to a saucepan, 1/4 cup of sugar (I don't add sugar), squeeze of lemon juice. Simmer until sauce is hot. Allow to cool. Stores well for 5-7 days.