Soak the nuts overnight in warm water with salt.

Drain the nuts and rinse them well in a colander.

Place the nuts on a baking sheet in a single layer.

Roast the nuts in a preheated oven at 150 F. for 10 to 12 hours.

Cool the nuts completely before using them.

Roughly chop half the nuts using a rolling pin or a knife.

Place the other half of the nuts in a food processor and pulse until you get a soft powder (it will almost be pasty.)

In a small saucepan placed over medium-low heat, add the coconut oil, almond butter, honey, vanilla, and cinnamon. Heat until bubbles start to form, and then remove from the heat.

In a large bowl, mix the chopped nuts, ground nuts, dried fruit, and almond butter mixture until everything is well combined.

Pour the nut mixture into a dish covered with parchment paper and firmly pack the granola mixture tightly, making a single clean layer.

Cover with another piece of parchment paper and let sit for 1 or 2 hours at room temperature.

Place in the freezer for another hour.

Slice the granola into equal rectangular pieces and serve. Keep the leftovers in the refrigerator.