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Combine oats, coconut flakes, pumpkin seeds, pecans and almond flakes in the bowl of your slow cooker/crockpot.
In a separate small bowl, whisk melted coconut oil, raw honey, water, vanilla, cinnamon and a pinch of sea salt, until well combined.
Pour this over the oat mixture and thoroughly stir to coat.
Cover with the lid and cook on HIGH for 1-½ to 2 hours.
Once done, stir in the dried fruits.
Spread granola onto a large baking sheet and allow it to cool completely; as it cools it will get crispier.
Transfer to clean jars and store it in your cupboard, for up to 2 weeks.
Also stores EXCELLENT in your freezer for up to 2 months (I actually LOVE the taste of frozen granola).
Serve with Greek yogurt and fresh berries.