Pre-heat the oven to 275 degrees F. In a large bowl, mix together the almonds, oats, seeds, coconut, cranberries, salt and cinnamon. Set aside.
In a small saucepan, melt the coconut oil on low heat. Remove from the heat and add the honey and vanilla extract. Stir to combine.
Drizzle the liquid over the dry ingredients and stir until the mixture is coated.
Line a large baking sheet with parchment paper. Spread the mixture evenly onto the baking sheet and gently press down to compact it.
Bake for 20 minutes, then rotate the baking sheet and bake for another 20 minutes or until granola is lightly browned on the bottom.
Let the granola cool completely before breaking into clusters. Store in air tight jars or containers in the fridge for up to 4 weeks.