Preheat the oven to 275 degrees.
Mix the oats, rice crisp cereal, coconut, nuts, cinnamon, and salt (if using) in a large bowl.
In a small bowl, stir together the maple syrup, coconut oil, and vanilla.
Pour the liquid ingredients over the dry ingredients and stir to coat.
Place the mixture in a 9x13 inch baking dish and press down the granola lightly to even it out. Bake for about an hour, or until it begins to brown. When you lightly touch the surface of the granola, it should feel solid and not soft at all.
Place the pan on a rack to cool, and let it cool completely. Use a spatula to break the cooled granola into chunks, then transfer it to a bowl. Stir in the dried fruit.
Store the granola in an airtight container at room temperature. It keeps for at least a month.