In a large nonstick skillet, toast oats over medium heat for 3-5 minutes. Remove from heat and set aside.

In the same skillet, cook vegetable oil, honey, and cinnamon over medium-low heat until bubbly, about 1-2 minutes.

Pour the toasted oats and almonds into the skillet and cook for another 8-10 minutes, continuously stirring, until oats and nuts are toasty and golden brown. Remove from heat and allow to cool before stirring in cranberries and coconut.

Store in an airtight container.