Preheat oven to 250°F. Grease a rimmed baking sheet with nonstick spray.
In a large mixing bowl, toss together the coconut, almonds, pecans, and pumpkin seeds.
In a separate large bowl, whisk together the salt, brown sugar, and cinnamon. Add the oil, maple syrup, honey, and vanilla.
Add the wet ingredients to the dry ingredients; use a rubber spatula to combine. Add the oats; stir to coat.
Spread the mixture on the prepared baking sheet. Bake for 15 minutes.
Remove from the oven, stir, and bake for 15 more minutes.
Stir again, and then use a spatula, wooden spoon, or the flat bottom of a measuring cup to press down on the granola and flatten it (this will help to form those delicious, crunchy clusters). Bake for 10-20 more minutes, until the granola is toasted, golden brown, and fragrant.
Cool completely on the tray.
In a large bowl, break apart the granola into small clusters. Add the dried cranberries, dried cherries, raisins, dried apricots, and dried dates. Stir to combine, breaking up any large chunks of granola so that it’s in bite-sized pieces.
Store in an airtight container at room temperature for up to 1 week.