Preheat oven to 350°F. Line a rimmed baking sheet with a Silpat, parchment paper, or spray it with cooking spray; set aside.

In a large microwave-safe bowl combine the heaping 3/4 cup creamy peanut butter and 3/4 cup honey. Microwave on high for 30 seconds, then stir until smooth and well combined.

Add 2 cups old-fashioned whole-rolled oats, 1 cup finely chopped peanuts, 3/4 cup raisins, 3/4 cup dried cranberries, 1/2 cup oat bran, and 1/2 teaspoon salt to the peanut butter–honey mixture. Stir until all dry ingredients are evenly coated and the mixture is uniform.

Turn the mixture out onto the prepared baking sheet and spread into a fairly flat, even layer. Do not hard-pack; aim for uniform thickness so pieces bake evenly.

Bake on the center rack for 13–15 minutes. Watch closely toward the end of this time to avoid burning.

Remove the baking sheet from the oven. Using a spatula, flip sections of the granola so the underside becomes the top; continue until the entire sheet has been flipped. (Flipping in sections helps the granola cook more evenly.)

Return the sheet to the oven and bake an additional 10–12 minutes, or until the granola is lightly browned. Keep a close eye after flipping as it can brown quickly.

Remove the baking sheet from the oven and let the granola cool completely on the sheet for at least 1 hour (it will firm up as it cools). For a drier texture you may leave it exposed overnight.

Break the cooled granola into clusters as desired and store in an airtight container for 3–4 weeks.