In a small bowl, mix together oil, maple syrup, brown sugar (if using), vanilla, salt, cinnamon, and nutmeg. Pour over oats and pecans and stir until everything is lightly coated.
Transfer oats and pecans to a half sheet pan lined with parchment and bake for 25 minutes, stirring occasionally. After 25 minutes, rotate the sheet pan and stir in the shredded coconut. Bake for another 7-10 minutes or until everything is golden brown.
Remove from oven and let mixture cool thoroughly to room temp. Stir in dried cranberries, and transfer to an airtight container or serve immediately. Keeps for about a week.