Preheat your oven to 350°F. Line a sheet pan with a silicone mat or lightly spray with non-stick cooking spray. Set aside.
In a large bowl, combine the oats, coconut flakes, and nuts. In a medium-size, microwavable bowl, heat the honey until it is runny. Whisk in the oil, extracts, salt and cinnamon until smooth.
Pour the honey sauce over the oat mixture and toss to combine, and coat, thoroughly. Pour the oats onto the sheet pan and spread out into an even layer.
Bake the oats for one hour, stirring every 15 minutes to ensure even baking.
Remove the oats from the oven and allow to cool for another hour, once again, stirring every 15 minutes to cool evenly.
Toss in the dried fruits and serve, or store, in an airtight container, for up to a week.