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Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, stir together the oats, almonds, pumpkin seeds, salt, and cinnamon.
In a separate small bowl, mix the maple syrup, avocado oil, and vanilla extract. Add the wet mixture to the dry ingredients and combine until the oats, nuts, and seeds are evenly coated.
Spread the mixture onto the baking sheet in an even layer.
Bake for 20 to 30 minutes, or until lightly golden, stirring once halfway through. For chunkier granola, gently press the mixture back into an even layer stirring.
Allow the granola to cool completely without touching it—at least 45 minutes. Sprinkle the dried cranberries over the top. Break the granola into larger pieces with your hands or stir with a spoon to achieve a finer, lighter consistency.
Store in an airtight container at room temperature for 1 to 2 weeks or freeze in a sealed freezer bag for up to 3 months. If frozen, let the granola sit out for 5 to 10 minutes so the dried fruit can soften before serving.