Raw version: set the dehydrator to 115°F (46°C) or set oven to a dehydrator setting. Baked version: preheat the oven to 300°F (150°C).
Chop the nuts and seeds (if using bigger seeds) to an approximately same size. You can either use a food processor or a knife. Add the coconut and mix to combine.
Combine all the wet ingredients. Pour the wet mixture into the dry ingredients and stir well. Spread the granola evenly onto a dehydrator tray/baking sheet.
Raw version: dehydrate for 10-12 hours (in the dehydrator) / 4-5 hours in the oven until dry and crunchy. Baked version: bake for 30 minutes or until golden. Stir the granola every 10 minutes or so to prevent burning.
Store leftover granola in an airtight glass container on the counter for up to 6 weeks. For longer term storage, freeze in an airtight container for up to 3 months.
*For raw granola, use raw unhulled sesame seeds. Unhulled sesame seeds are very crunchy, almost hard, and taste slightly bitter. Toasted hulled sesame seeds (not raw), on the other hand, have a nutty, clean flavor.
**Add the dried fruit into the granola only after the granola has been baked/dehydrated. Dried fruit burns easily when exposed to high temperatures.