In a large mixing bowl, combine the rolled oats, organic coconut oil and salt. Mix thoroughly, so each oat it coated in oil. Lay the oats on a lined baking sheet, bake for 20 minutes or until lightly golden and toasted. Stir halfway through.
While the oats are toasting, mix the honey and brown sugar in a small sauce pan over medium heat, until sugar has dissolved, about 5 minutes. When the sugar has dissolved, add cinnamon and vanilla extract.
Remove the oats from the oven, and put back into your mixing bowl, reduce the heat to 300 degrees.
Add the nuts, seeds, and coconut flakes, pour the honey mixture over the oats and stir to combine everything. Scoop the oats out of the bowl and back on to the lined tray. Spread the oats out evenly, and use a piece of parchment paper to lay on top and press down firmly with your palm. Pressing down will help the oats stick together better and form bigger chunks.
Note: If you just want loose granola for cereal, don't press it down. It will be harder to break up after its baked.
Bake for 40 minutes. Remove from the oven, if you want to add dried fruit, add it now! Let sit for 15 minutes. Use your hands to break big chunks apart or a knife if you want even bars. Let it finish cooling completely, store in an airtight container.
Optional: I added dried pineapple and cranberries to the bars to give them a tropical taste. If you want to add dried fruit, sprinkle them over the top of the oats as soon as you remove the try from the oven. I used the same piece of parchment from earlier, and pushed them into the oats. As it cools the granola will harden around the dried fruit you pressed into the tray.