Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl.
In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla extract and pour over the dry ingredients and mix well.
Spread the mixture evenly onto a baking sheet (may take two batches- or more if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
Add the craisins to the baking sheet in the last few minutes of cooking, so they don't get hard.
Once the granola is visibly browned (about 23 minutes for me), remove from the oven and scoop into a bowl to let it cool. Place in a container that has an air-tight seal and it should keep for a few weeks.
*If you'd rather use canola or another oil, that's fine. Just adjust your cooking time as needed (you're going for the deep golden brown color). *This granola is very customizable. Feel free to omit or add any addition spices or components. *Nutrition information is a rough estimate.