Layer a baking sheet pan with parchment paper or silicon baking mat. Preheat the oven to 325 F.

Measure the oats and place it in a large bowl.

Add the dried cranberries, chia seeds, cinnamon and salt to the oats and mix well.

In a small bowl add the peanut butter, honey, maple syrup and coconut oil. Heat it slightly in the microwave to soften and mix well. We could also do this in a small sauce pan in the gas.

Add the peanut butter mixture to the bowl with oats. Mix well until everything comes together.

Carefully drop this mixture on to the prepared baking sheet.

Spread it well to form a uniform and thin layer. Make sure to keep the layer thickness uniform so that they cook evenly.

Bake for about 15 to 17 minutes and then carefully flip the granola once. Take care not to break them down into crumbs and try to keep it together. The granola will still appear quite soft, but you will see a good color develop in the granola.

Bake it further for 5 more minutes and then remove the pan from oven. Let the peanut butter granola sit in the pan until completely cool. Do not attempt to remove it before as it will become crumbly. If you like to have granola chunks, then leave it cool completely in the pan.

The peanut butter granola will become crunchy and harden as it cools. Once completely cool, break into small chunks and store in a glass jar.