Add the maple syrup and melted coconut oil to the bowl, and mix again, using a wooden spoon or your hands, until well combined.
60 ml maple syrup, 60 grams coconut oil, melted
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.