Preheat oven to 325 degrees F (162 C) and line one baking sheet (or more as needed) with parchment paper.
To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.
Add aquafaba (chickpea brine) to a mixing bowl and use an electric mixer to whip into loose peaks (see photo). This can take up to 10 minutes, usually 5. (If it has trouble blending, add a little cream of tartar to help peaks form.)
Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more. Pour the aquafaba mixture over the dry ingredients and fold to coat (see photo).
Spread the mixture evenly onto a parchment-lined baking sheet(s) and bake for 28-35 minutes (or until fragrant and deep golden brown). Stir a bit near the halfway point and flip the pan around to ensure even baking.
Let cool completely. Then add dried fruit (optional) and toss. Place in a container that has an airtight seal and it should keep for 2-3 weeks at room temperature. Store in the freezer up to 3 months (sometimes longer).
*To keep this recipe grain-free, sub the rolled oats for a mixture of additional coconut, nuts, and seeds, similar to this recipe.*Nutrition information is a rough estimate based on a 1/4-cup serving size calculated without optional or serving ingredients.