Preheat your oven to 300°F. Line a large rimmed baking sheet with parchment paper for easy cleanup and to help prevent the granola from sticking while it bakes.

In a large mixing bowl, combine the gluten-free oats, pecans, sunflower seeds, coconut sugar, salt, and cinnamon. Stir well until everything is evenly distributed so the flavor and sweetness are balanced throughout the granola.

In a small saucepan over low heat, add the avocado oil and honey. Warm gently while stirring until the honey becomes thin and easy to mix with the oil. Avoid overheating—this step should only take 1–2 minutes. The goal is simply to help the honey mix smoothly without losing its natural flavor and benefits.

Remove the saucepan from the heat and whisk in the vanilla extract. Stir until fully combined.

Pour the warm honey mixture over the oat mixture. Using a spatula or wooden spoon, stir thoroughly until all of the oats and nuts are evenly coated. Take a moment to scrape the bottom of the bowl to ensure the liquid is fully incorporated.

Transfer the granola mixture onto the prepared baking sheet. Spread it out into an even layer so it bakes evenly. For larger clusters, gently press the granola down with the back of your spatula before baking.

Place the baking sheet in the oven and bake for about 40 minutes, stirring every 10 minutes. Stirring helps the granola toast evenly and prevents the edges from burning. The granola is done when it becomes lightly golden and fragrant.

Remove the granola from the oven and allow it to cool completely on the baking sheet. This step is important because the granola will crisp up as it cools.

Once the granola has cooled, stir in the dried cranberries (or raisins) and shredded coconut until evenly distributed.

Transfer the granola to an airtight container, glass jar or freezer bag and store at room temperature for up to 2 weeks. It also freezes well for longer storage.