Combine the oats, seeds, salt, and nuts in a large skillet. Stir over medium-low heat until the oats are fragrant and have turned slightly darker, and the pumpkin seeds are starting to pop. Remove from heat.

Make a hole in the center of the mixture. Drop the coconut oil into the hole and let it melt. Stir in the ginger. Pour the maple syrup over the oil, then gradually stir the oat mixture into the syrupy oil until everything is coated and well mixed.

Let cool throughly. Add in the dried fruit.

This will keep for up to 2 weeks in an airtight container.