Preheat oven to 300° F.
Chop nuts coarsely by hand or in a food processor (I prefer to use the food processor, pulsing a few times to chop the nuts into pieces).
Combine coconut oil and honey in a small saucepan and heat gently on low until melted. Stir to combine. Add the vanilla extract.
In a large mixing bowl, combine the chopped nuts, sunflower and chia seeds, coconut flakes and shredded coconut, salt, and cinnamon. Stir well to combine.
Pour melted coconut oil and honey mixture over dry ingredients and mix well.
Spread out on two baking sheets in thin layers (one layer on each sheet).
Bake at 300° for about 30-45 minutes, or until lightly browned, stirring halfway through.
Remove from the oven and stir in dried fruit, if using.
Let cool for 15 minutes before serving.
10. Add chocolate chips (if using) right before serving or after granola has cooled completely.
11. Store completely cooled granola in an air-tight container for 1-2 weeks at room temperature (or longer, if refrigerated).