- 7 1/2 cups rolled oats
- 1 1/2 cups oat bran
- 1 1/2 cups wheat germ
- 1 cup sweetened shredded coconut
- 1 cup hulled pumpkin seeds
- 1 cup broken walnuts
- 1 cup broken pecans
- 1 cup hulled sunflower seeds
- 1 cup slivered almonds
- 2 teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 1/2 cup vegetable oil
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 2 cups sweetened dried cranberries
- Preheat oven to 325 degrees F (165 degrees C). Line 2 large rimmed baking sheets with parchment paper or aluminum foil.
- Stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined.
- Mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil. Heat until coconut oil is melted and oil mixture is hot. Stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract.
- Pour oil mixture over dry ingredients and stir thoroughly to coat. Spread granola onto prepared baking sheets.
- Bake in the preheated oven for 15 minutes; stir granola. Bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time). Let granola cool, transfer to large bowl, and stir dried cranberries into granola.