Generously coat a large slow cooker with nonstick cooking spray (I prefer coconut oil spray). Place the oats, nuts, coconut, and salt in the slow cooker; stir to combine. Melt the coconut oil in a measuring cup then measure the honey on top. Pour into the slow cooker and stir until all of the ingredients are evenly coated.
Cover the slow cooker so that the lid is askew, leaving a 1- to 2-inch gap. Cook on HIGH for 30 minutes; stir well, making sure that all of the granola is scraped from the sides, bottom, and corners of the slow cooker. Continue cooking, stirring well every 20 to 30 minutes, until the granola is golden brown, for a total of 2 to 2 1/2 hours. (If the granola is getting too dark too fast, you may need to turn your slow cooker down to LOW and/or stir more frequently.)
Once the granola is done, transfer it to a large, rimmed baking sheet and spread into an even layer. Allow to cool, stirring occasionally, until crunchy and completely cool. If desired, mix in dried fruit. Store in an airtight container.