Preheat your oven to 170°C (150°C fan). Place the oats, seeds and flaked almonds into a bowl and mix through with your hands. Using a sharp knife, cut the vanilla pod in half lengthways and scrape the pulp out into a small bowl. Add the vegetable oil and the maple syrup and whisk together until combined. Pour over the dry ingredients then stir and fold until everything is fully coated in the oily syrup. Spread the mix in an even layer on a large baking tray and bake for 15 minutes. Remove from the oven and mix through the granola with a fork, breaking up any clumps. Bake for a further 20 minutes, then as soon as you take it out of the oven, mix with a fork again. Add the cranberries, flaked coconut and freeze-dried berries while the granola is still warm and stir through with your fork. Leave to cool and put in an airtight jar to store.