Add the sugar, maple syrup, rapeseed oil, vanilla and cinnamon in a small saucepan, and place over low heat until the sugar is completely dissolved. Stir occasionally.
While the sugar is dissolving, in a large bowl, mix together the oats, barley flakes, nuts, seeds, and salt.
Once the sugar mixture is completely dissolved, slowly pour it over the oat mixture, stirring until the oat mixture is completely and evenly covered.
Pour the granola into 2 large roasting trays, and distribute it evenly. Bake for 25-30 minutes, then stir the granola and rotate top and bottom trays. Bake for an additional 25-35 minutes, until the granola is a pale golden brown. The granola will harden completely once it is cool.
Cool the mixture on the baking pans for 5 minutes, then stir in the cranberries. Set granola aside to cool completely on the pan before storing in airtight containers.
Serve the granola with coconut yogurt drizzled with maple syrup, and pair with thin slices of a tart apple.