1. Heat the oven to 140°C, fan forced.
2. In a large bowl, combine the oats, cocoa nibs, pumpkin seeds, sunflower seeds, almonds, pecans, hazelnuts and flaked coconut.
3. Place the water, sugar, maple syrup and cocoa powder into a saucepan and bring to the boil while whisking.
4. Pour the hot liquids over the combined oats, seeds, nuts and coconut, then stir until evenly coated.
5. Spread the mixture into a thin layer over lined baking trays and bake in the pre-heated oven for 20 minutes. To ensure even baking, remove the trays from the oven and turn the mixture 2-3 times throughout.
6. Allow to cool completely at room temperature.
7. Once completely cooled, add the cranberries and chocolate then mix until evenly distributed.

Note:    Store in an airtight container at room temperature for up to 4 weeks.