Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.

In a large mixing bowl, combine the rolled oats and shredded coconut.

In a separate microwave-safe bowl or on the stovetop, warm the agave, honey or maple syrup and melted coconut oil until they are easily pourable. Stir in the vanilla extract, ground cinnamon, and salt.

Pour the wet mixture over the dry oat and coconut mixture. Use a spatula or your hands to thoroughly combine, making sure the oats are evenly coated.

Spread the granola mixture evenly onto the prepared baking sheet.

Bake in the preheated oven for about 25-30 minutes, stirring halfway through, or until the granola is golden brown and toasted. Keep a close eye on it to prevent burning.

Remove the baking sheet from the oven and let the granola cool completely on the sheet. It will continue to crisp up as it cools.

Once the granola is cool, stir in the chocolate or dried fruit.

Transfer the nut-free granola to an airtight container for storage.