Preheat oven to 325. 

Line baking sheet with parchment paper and set it aside.

In a large bowl add in the oats and chopped almonds. Mix and set aside.

In a small saucepan, on medium heat add in the coconut oil, brown sugar, cinnamon, and honey. Whisk until it comes to a boil. Once it comes to a boil, continue mixing and boil for 30 seconds then remove it from the heat. 

Stir in the salt and vanilla. 

Pour this over the oat mixture and mix until it is all coated. Make sure to scrape from the bottom while mixing.

Once mixed add it to the baking sheet in an even layer. We will be baking this for 25-30 minutes in total but in steps.

Bake granola for 15 minutes then remove it from the oven and stir.

Add in the shredded coconut and stir again until evenly combined.

Bake for 10 more minutes. Remove from the oven and mix once again. If you find the coconut is not toasted enough still, add it back to the oven for another 5 minutes, until golden

Remove and place it on a wire rack to completely cool, it hardens once it cools.

Once its completely cooled, add in the dried cranberries and the white chocolate chips.

Store the granola in an air-tight container at room temperature once the granola cools completely for up to 1-2 weeks.