• Preheat the oven to 350°F(175°C). Line a baking sheet with parchment paper or a silicon baking mat.
• Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until they start to brown and crisp, about 5 minutes. Remove from heat and place in a bowl.
• Using the same pan, toast the pumpkin seeds and almonds until fragrant. Add to the bowl with the oats.
• Melt the butter in the same pan over low to medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Add salt and cinnamon.
• Return the oats, almonds and pumpkin seeds to the pan. Stir to make sure everything is evenly coated. Pour onto the prepared baking sheet.
• Bake for 12 to 15 minutes until golden-brown.
• Once cool, stir in the dried cranberries.
• Set some aside (1/2 cup) for making the fruit and yogurt parfaits. Store the rest in an airtight container at room temperature. It will keep for 3 to 4 weeks. It can also be stored in the freezer for 6 to 8 months.

To assemble the yogurt parfaits:

• Arrange the ingredients into four glasses or mason jars in the following order:
• Yogurt layer: Place 1 to 2 Tbsp of yogurt in a glass or jar covering the bottom.
• Fruit layer: Place 1 to 2 Tbsp of fruit on top of the yogurt.
• Yogurt layer: Pour 2 to 3 Tbsp of yogurt over the fruit.
• Fruit layer: Place 1 to 2 Tbsp of fruit on top of the yogurt.
• Yogurt layer: Pour 2 to 3 Tbsp of yogurt over the fruit.
• Sprinkle the top with 1 to 2 Tbsp of granola.