Enjoy this granola for breakfast sprinkled on greek yogurt, or in a bowl of milk. Bag some up for a snack, or put some on ice-cream for a splurge.
Tweak the ingredients to your liking. Perhaps you love pecans and mini chocolate chips, dried cherries or raisins. Let you imagination go wild. Most of all ENJOY!
Preheat the oven to 300 degrees. Mix the oats, almonds, sunflower seeds, coconut, wheat germ, brown sugar, salt and cinnamon in a large bowl. Warm the oil honey and maple syrup in a measuring cup in the microwave for about 30 seconds. Whisk in vanilla. Pour the liquids over the dry ingredients. Stir with spoon; finish mixing by hand if needed.
Spread granola on a large (12- by 17-inch) jellyroll pan or 2 smaller ones. Toast the granola 35 to 40 minutes, removing from the oven to stir every 10 minutes. Transfer granola to a rack and cool completely. Mix in cranberries. Seal the granola in a coffee can or plastic bag.
Note: I should mention a couple of variations you might want to consider. The first is to add 1/4-cup whole-wheat flour to the dry ingredients. This helps make the granola a little clumpier, for those who like little clumps of oats and brown sugar here and there. The other, for all you coffee lovers, is to add no more than a teaspoon or two of very finely ground (powderized) coffee to the liquid ingredients before stirring them into the dry mixture. You don't want to overdo it, but a smidgen of coffee is a delicious touch.