Preheat oven to 350º F. Line a large cookie sheet or jelly roll pan with parchment paper or a silpat mat. Pour the oats, seeds, pecans, and coconut on the pan.
In a one cup, or larger, liquid measuring cup measure the oil, honey, and then the maple syrup. (The oil and the honey are easy since they get you to the 2/3 C line. When I add the maple syrup I measure halfway between the 3/4 C and 1 C line. You could measure it separately, but I’m always trying to minimize bowls.) Add the water, vanilla, cinnamon, and salt. Whisk or stir together.
Make a well in the center of the dry ingredients. Pour the liquid into the well. Stir until the mixture is evenly distributed. Spread evenly across the pan.
Cook for 10 minutes then stir. Cook another 10 minutes and stir again. Put the granola back in the oven for a third time. Check at 7 minutes for doneness. If it isn’t golden brown yet, cook for 3-4 more minutes checking every minute until desired crispness is reached.
Allow to cool. Add dried fruit if desired and store in an air tight container.