Preheat oven to 250*. In a large bowl, combine the first six ingredients. Stir together the next three ingredients (honey/syrup, oil, and vanilla) then pour over dry ingredients. Stir until the moisture is evenly distributed.
Pour onto flat baking sheets. Make sure the granola is not more than 3/4 inch deep on each tray.
Bake for 70-80 minutes, stirring every 10-15 minutes to make sure it all cooks evenly.
When there is about ten minutes left, stir in the cranberries.
Remove from heat when it looks like it needs five more minutes. It will brown up nicely and get crispy after you remove it from the oven as it cools, and if you leave it in right up until it looks perfect, the remaining heat will turn it at least a shade darker.
I like my granola chunky, so if you do too, let it cool in the pans without stirring. After it cools and gets crispy, you can break it up into whatever size pieces you like.
Store in an airtight container.