Preheat the oven to 350 degrees F. For easy cleanup, line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, coconut, salt and cinnamon. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Toss dried fruit in. (if freeze dried, then wait and add after muesli comes out of the oven!)

Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature.

Store cooked muesli in a freezer-safe bag with the air squeezed out. It will keep well at room temperature for about 1 month, but keeps best in the freezer (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).