Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, and salt. Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 20 - 30 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.