Preheat your oven to 325°F (160°C).
In a large mixing bowl, combine oats, shredded coconut, sliced almonds, cinnamon, and salt. Stir until well combined.
In a separate bowl, mix honey, brown sugar, and coconut oil. Melt the coconut oil if solid.
Pour the wet mixture into the dry ingredients and mix thoroughly with a spatula.
Line a baking sheet with parchment paper. Spread the granola mixture evenly and press down gently.
Bake for 20-25 minutes, stirring halfway through until golden brown.
Remove from oven and let cool for about 10 minutes, then add dried cranberries and mix gently.
Allow granola to cool completely on the baking sheet before storing.
Transfer to an airtight container and store at room temperature for up to two weeks.
