Start from preheating your oven to 170°C Line your baking tray with baking parchment.
Use a big bowl and put all your dry ingredients in it (oats, pecans) and, mix it together.
In the separate bowl add melted coconut oil, maple syrup (honey), orange zest, cinnamon and a pinch of salt. Give it a good whisk and add it to the bowl with dry ingredients.
When all the ingredients combined, give it a good stir, until every oat and nut is coated.
Pour your mixture onto a prepared baking tray.
Spread the granola into an even layer and, bake for about 20 minutes stirring once halfway.
In 20 minutes remove the granola from the oven, add coconut flakes lightly stir and bake for another 5 minutes.
When your granola is ready, it should be soft (lightly toasted) and a nice golden colour. Let it cool, when it cools it will crisp up.
Add cranberries to the cooled granola and stir it once again.
Store in an airtight container at room temperature for up to 1 month