Heat the oven to 275ºF. In a large bowl, stir together the oats, nuts, coconut, and brown sugar.
In a small bowl, whisk together the syrup, oil, vanilla extract, salt, and cinnamon. Pour over the oat mixture and stir to combine. Spread the mixture on two large baking sheets in a single layer, leaving an empty circle (5 to 6 inches in diameter) in the middle; the empty circle promotes even baking. Bake until crisp, about 1 hour and 15 minutes.
Remove the pans from the oven and scatter on the dried fruit, pressing it into the oat mixture with a spatula. Let the granola cool completely on the pans. Then break it into clumps and store it in an airtight container at room temperature for up to 2 weeks.
Tip: For crispier granola that holds together in clusters, whisk one egg white into the syrup mixture.