Preheat the oven to 150°C (300°F) and line a large baking sheet with parchment paper. Set aside.
Add the sunflower seeds, pumpkin seeds, coconut, chia, cinnamon, and salt to a large bowl. Mix to combine.
Add the maple syrup and melted coconut oil to the bowl, and mix again, using a wooden spoon or your hands, until well combined.
Spread the granola onto the prepared pan as evenly as possible. Bake for 30-35 minutes, or until evenly golden in colour.
Let the granola cool completely in the pan, then break it into pieces and add the dried cranberries. Store the cooled granola in jars or a sealed container up to a week at room temperature, or a month in the freezer.