Preheat oven to 300 degrees F.
Arrange the oats on a large rimmed baking sheet and bake, stirring occasionally, until lightly toasted, about 15 minutes. Meanwhile, in a large bowl, combine the almonds, coconut, and salt. In a small bowl, whisk together the maple syrup, rice syrup, and oil. Stir the toasted oats into the almond mixture. Add the syrup mixture, stirring to thoroughly combine.
Grease the baking sheet with safflower oil. Spread the granola evenly on the sheet and bake, stirring occasionally, until golden brown, 20 to 25 minutes (the mixture will still look and feel wet). Stir in the dried fruit, then cool completely in the pan on a wire rack.
Unsweetened coconut can be hard to find - you know the area in odd little places in produce sections where they sell stuff in clear bags by "Nutty Guys.com", I found that they have unsweetened coconut so you could try there. When I looked I couldn't find unsweetened in the baking aisle, only sweetened. This treat is sweet enough already but I don't think it would be bad if you had to use sweetened.