Measure oats, coconut, pecans, almonds, brown sugar, and salt into a large mixing bowl and stir to mix well.
In a small mixing bowl whisk oil and agave together and then pour over dry granola mixture. Mix together until oat mixture is well-coated.
Spread evenly over two parchment lined baking trays.
Bake until turning slightly golden, stirring every few minutes as needed. Rotate trays at least once. Bake approx 20 minutes or until light golden brown.
Sprinkle dried fruit evenly over cooling trays of granola.
Cool on baking trays for 2-3 hours without stirring if you like a few crunch clusters.
Place in airtight container once completely cooled.
Total Recipe Yield: About 14 Cups
If you're like me and adore crunchy clumps in your granola, don't stir it while it's cooling!! Allow it to rest 2-3 hours or until completely cooled and then gently break up the granola as you place it into your storage container. Chunky perfection for snacking and munching!!
This granola will easily stay fresh up to several months in an air-tight container in your room temperature pantry. Just make sure it is completely cooled before attempting to store it, so that no moisture builds in the container.