Preheat the oven to 160C/320F/gas mark 3. Line a roasting tray with baking parchment.
In a large bowl, toss together the oats, pecans, pumpkin seeds, mixed spice and salt.
Place the coconut oil, maple syrup, pumpkin puree, sugar and vanilla extract in a pan over a low heat and stir until melted and smooth.
Pour the wet ingredients into the dry and stir really well until everything is well coated.
Tip the mixture into the prepared roasting tray and spread it out into a single layer. Bake for 20 minutes then give it a good stir and return to the oven for a further 20 minutes until lightly golden. It will not yet feel completely dry to the touch but will crisp up as it cools.
Leave to cool on the tray. If it doesn't become crisp when it cools then you can return it to the oven for 10 minutes.
Once it is cool, stir in the dried cranberries then transfer to an airtight container.