Preheat oven to 300 degrees F. Line a 15x10-inch baking pan with parchment paper. In a small saucepan bring apple juice to boiling; reduce heat. Simmer, uncovered, until reduced to 1/4 cup. Stir in honey, oil, vanilla, salt, and cinnamon.
In a bowl combine nuts and pumpkin seeds. Working in batches, in a food processor cover and pulse nut mixture until broken into smaller pieces, adding coconut at the end to break up slightly. (Some nuts will remain nearly whole.) Transfer to a large bowl. Drizzle with juice mixture; toss to coat. Spread in prepared baking pan.
Bake 35 to 40 minutes or until golden, stirring two or three times. Using parchment paper, lift granola out of pan; cool on a wire rack. If desired, stir in dried fruit. Store at room temperature up to 2 weeks.