This is so good, it won't last for long, but it can be frozen for extended storage.
In large bowl, mix oats, pumpkin seeds, and pecans. Add a little salt (if you want) - DON'T OVERDO!
Reserve the coconut flakes and cranberries.
Warm the honey in the microwave and mix the wet ingredients into the warm honey so it is easy to blend together.
Pour 1 c. of the wet mixture over the dry and mix well, then spread onto a baking sheet lined with parchment.
Bake at 300 for about 25 to 30 minutes, stirring every 10 minutes. Pay attention to browning (it will continue to brown even after you pull it from the oven).
For the last 5 minutes, I spread the coconut flakes across the top like shredded cheese on a casserole. You can adjust how much you want, but remember coconut can be overpowering.
Bake for a final 5 minutes to brown the coconut and let rest on counter to cool -- about 30 to 45 minutes.
Add cranberries, mix and store in an airtight container.