Heat oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
Add oats and chopped almonds to a large mixing bowl.
In a small saucepan, add oil, maple syrup, honey, vanilla, salt, cinnamon, orange zest. Warm over low heat for about 1 minute.
Pour the warm mixture over the oats/almonds and mix well. Let sit while oven comes to temperature.
Pour oats mixture onto the baking sheet and pop into oven. After the first 10 minutes, mix with a wooden or metal spoon/spatula. Stir again after another 5 minutes and keep an eye on it, so it doesn't get too dark. When golden brown (after 20-25 minutes), remove from oven.
Allow granola to cool on the baking sheet 20-30 minutes, then mix in cranberries. When fully cool and very crunchy, transfer to an airtight container and store at room temperature or the refrigerator for up to 2 weeks (but, trust me, it won't last that long).