Preheat the oven to 350°F. Line bottom and sides of an 8” by 8” baking dish with aluminum foil. Lightly spray foil with olive oil or baking spray; set aside.

In a medium bowl, combine the oats, pecans and coconut; stir well. Place mixture on a baking sheet and bake at 350°F for 10 minutes, stirring once after 5 minutes. Once baked, transfer the toasted oats, pecans and coconut to a large bowl.

Reduce oven temperature to 300°F.

In a small saucepan, add the maple syrup, butter, brown sugar, and vanilla. Cook over medium heat until mixture begins to boil. Continue cooking for 1 more minute, stirring constantly. Pour the hot maple syrup mixture into the bowl with the toasted oats, pecans and coconut.

Add the flax seeds (optional), nutmeg and dried cranberries to the bowl; stir until well mixed.

Transfer the mixture to the greased baking dish; and use a spatula to firmly press mixture into the pan. (Note: The mixture is very sticky, so pressing it into the pan can be difficult. Just do the best you can at this stage!)

Bake at 300°F for 30 minutes, or until granola is light golden brown in color.

Refrigerate granola for 2.5-3 hours before slicing into bars.

Store bars in an airtight container at room temperature for up to one week.