Preheat oven to 350°F.
In a medium-size mixing bowl, combine oats, shredded coconut, craisins, pecans, coconut sugar, and salt.
In a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined. Add vanilla, whisk once more.
Immediately pour over the dry ingredients and fold to combine until all oats and nuts are thoroughly coated with the mixture.
Arrange on a parchment-lined large baking sheet and spread into an even layer.
Bake for 20 minutes.
Let the granola cool completely before enjoying or storing it.
Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.