Preheat the oven to 300°F. Brush the pan with coconut or vegetable oil or lightly spray with nonstick spray.
Pour the orange juice into a small saucepan and bring to a boil over high heat, reduce the heat to medium and continue cooking, whisking occasionally, until reduced to about ¼ cup. Whisk in the orange zest, maple syrup, coconut oil, salt and cinnamon and bring to a simmer. Remove from heat.
Combine the oats, almonds and flax seed in a large bowl. Pour the orange-maple syrup over the mixture and stir until the oats and nuts are evenly coated. Press the oat mixture onto the pan in an even layer. Cook for 45 minutes stirring every 15 minutes to achieve an even color.
Remove granola from oven and let cool slightly. Stir in the cranberries, raisins and orange peel. Let cool completely. The granola will keep for up to 1 week, stored in a container with a tight fitting lid.
Recipe courtesy of Tropicana.