In a bowl, pour boiling water over millet, cover and set aside for 30 minutes. Drain the millet and keep ready.
Heat oven to 325°F.
In a large bowl, combine the drained millet, oats, pistachios and coconut flakes.
In a small saucepan, combine honey, oil and salt to a boil. Pour over the millet mixture and stir until combined.
Spread mixture on a rimmed baking sheet and bake stirring once, until golden, about 20 minutes.
Once cool, stir in cranberries.
Store in an airtight container for up to 2 weeks.