1 cup cashews

3/4 cup almonds

1/4 cup pumpkin seeds, shelled

1/4 cup sunflower seeds, shelled

1/2 cup unsweetened coconut flakes

1/4 cup coconut oil

1/4 cup honey

1 tsp vanilla

1 cup dried cranberries

1 tsp salt

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Place the cashews, almonds, coconut flakes and pumpkin seeds into a blender and pulse to break the mixture into smaller pieces. In a large microwave-safe bowl, melt the coconut oil, vanilla, and honey together for 40-50 seconds. Add in the mixture from the blender and the sunflower seeds, and stir to coat. Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Stir in the dried cranberries and salt. Press the granola mixture together to form a flat, even surface. Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.