Preheat the oven to 325° F and line a large baking sheet with parchment paper.
Prepare a flax “egg" (i.e. egg replacer) by combining the ground flaxseed and water in a small bowl. Allow the mixture to sit, stirring occasionally, until it thickens to the consistency of an egg, about 10 minutes.
Place the almonds and walnuts in a food processor or blender and pulse a few times, just until the nuts are coarsely chopped. As an alternative, you can carefully chop the nuts using a sharp knife.
Add the chopped nuts, oats, pumpkin seeds, shredded coconut, ground cinnamon, and sea salt (all the dry ingredients except for the dried cranberries) to a large mixing bowl and stir well.
Whisk together the oil, maple syrup, vanilla, and almond extract. Pour this mixture into the bowl with the oats and nuts, along with the flaxseed “egg." Stir well until everything is well coated.
Pour the granola mixture onto the lined baking sheet. Use your hands to press the granola mixture into the sheet, creating an even layer.
Place the sheet of granola on the center rack of the oven and bake for 35 to 45 minutes, or until the edges are golden brown. Remove the granola from the oven and allow it to sit for one hour – this allows the granola to set and makes for large granola clusters. Once cooked and cooled, mix in the cranberries.
Transfer the cooled granola to a large plastic bag or jar for storing. Store granola for up to 10 days.