Heat the oil in a frying pan over medium heat for 3–5 minutes. Add the oats, pecans, and coconut; cook and stir for 4–6 minutes, or until the oats are golden brown.

Transfer the mixture to a bowl.

Add the honey, brown sugar, and cinnamon to the same frying pan.

Cook and stir for 1 minute, or until the mixture is bubbling and thickened.

Return the oat mixture to the skillet; cook for 1 minute, or until coated. Turn off the heat.

Stir in the dried cranberries, chopped pecans and mini chocolate chips.

Transfer the mixture to a sheet pan and let it cool for 5–10 minutes, stirring occasionally.