In a medium-size bowl, whisk the water, vanilla, and spices until dissolved.
(** Note, this step is optional, but I've found that by letting the spices first dissolve in the water, the taste permeates the flax better simply adding everything all at once)
Cover and refrigerate 8 hours or overnight
Preheat oven to 275° F
Spread a thin layer of the flaxseed mix evenly onto a parchment-lined baking sheet.
Bake for 50-60 minutes, making sure to turn the granola every 15 or 20 minutes.
Add the cranberries and nuts during the last 10-15 minutes of cooking.