In a medium saucepan, mix and heat first five ingredients until the honey and coconut oil are dissolved.
For dry ingredients
In a large bowl mix the next seven ingredients. Add the warm honey mixture to the dry and mix well.
Spread a single layer on a large cookie sheet, working in batches, bake until all granola is golden brown, turning throughout the baking process.
Let granola cool on the cookie sheet, then remove to a large clean bowl and add dried fruit. Repeat until all granola is baked and completely cool.
Store in an airtight container for up to a month, or in the freezer for later use.
Serving suggestions; milk, milk substitute, yogurt, apple juice, or just enjoy dry.
Notes
I have lived on this granola in the backcountry for extended times and found it very sustainable. I carried dry milk powder, or at times used bottled apple juice to serve it. Now there are milk substitutes available for the lactose intolerant.