4 cups old-fashioned rolled oats (not quick cooking) 1 cup sliced almonds 1/2 cup shredded coconut (preferably unsweetened) 1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds 1/2 cup pure maple syrup 2 tablespoons canola oil 1/2 teaspoon kosher salt 1 cup dried fruit (such as cherries, cranberries, raisins, or currants)
Heat oven to 350° F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.
Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit and toss to combine. Let cool.
Keep at room temperature in an airtight container for up to 1 month.