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

In a large bowl, combine the oats, almonds, pecans, pumpkin seeds, shredded coconut, cinnamon, nutmeg, cloves, and salt. Mix well.

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

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

Spread the mixture in an even layer on the prepared baking sheet. Press down lightly with a spatula to help it crisp up.

Bake for 20 minutes, stirring halfway through to ensure even browning. Watch closely toward the end to prevent burning.

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

Once cooled, stir in the dried cranberries if using. Store in an airtight container for up to 2 weeks.