In a large bowl, combine the oats, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon and salt.
Add the melted coconut oil, maple syrup and vanilla. Stir well.
Spread on one large baking sheet. Place baking sheet on the middle rack and bake for a total of 20 minutes, stirring mixture and rotating baking sheet half way through the cooking time. Pay closer attention to the muesli at the second half of the cooking time and remove from oven when oats and coconut are toasted and golden.
Let the muesli cool before adding the dried cranberries or other dried fruit.
Serve with milk of your choice or yogurt. Optional: Top with fresh fruit.
Muesli can be gluten-free as long as you choose oats that are certified gluten-free.