Move your top oven rack under the broiler. Pre-heat the broiler.
Combine gluten-free oats, ground flax seed, slivered almonds, white sesame seeds, shredded coconut and pepitas in a large bowl.
Spread on a large baking sheet in a single layer.
Place the oat mixture under the broiler for 2-3 minutes total, shaking the pan every 30 seconds to re-distribute the mixture. Be careful not to burn yourself (or the granola!) Check at least every 30 seconds.
Once you can start to smell the mixture and you can see the coconut, nuts and/or oats getting brown and toasted, remove from the oven. Turn off the broiler.
Cool mixture on a plate or another baking sheet.
While the granola cools, heat the olive oil, maple syrup (or honey) and cinnamon over low heat in a small sauce pan. Whisk together.
Once cooled completely, place the granola mixture back into a large bowl. Pour the olive oil and maple syrup mixture over the granola and stir to combine. (It'll look like you don't have enough to cover everything - don't worry, you do!)
Stir in the dried cranberries.
Eat it up right away or store it in an air-tight container for up to 4 days.