Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, salt, and cinnamon. Stir to blend.

Pour in the oil, maple syrup and/or honey, and vanilla. Mix well until every oat and nut is lightly coated.

Pour the granola onto the prepared pan and spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway. For extra-clumpy granola, press the stirred granola down with a spatula to create an even layer.

Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit.

Break the granola into pieces or stir it around with a spoon as desired.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.