Preheat oven to 350 degrees F. And line a baking sheet with parchment paper.

In a medium size pot on medium heat, melt the coconut oil and add the maple syrup.

To the coconut oil and maple syrup, add oats, pecans, salt, cinnamon and vanilla. 

Pour in an even layer onto the parchment lined cookie sheet and bake for 20-25 minutes or until golden brown. Stir the mixture half way through baking. 

When done, let the mixture set on the counter for 45 minutes to an hour to harden up. At this point, add the raisins or dried fruit. Transfer to a half gallon or gallon mason jar to store.