Preheat oven to 350 F. Line two baking sheets with parchment paper.

Pour the oats and chopped nuts onto one baking sheet.

Toast the oats and chopped nuts for 20 minutes, tossing halfway through. Keep an eye on them to make sure they don’t get too brown. Remove from the oven and set aside.

Meanwhile, stir the almond butter, maple syrup, non-dairy milk, vanilla, cinnamon, nutmeg, and salt in a medium pot. Turn the heat to medium low and bring to a simmer.

Once it’s simmering, turn up the heat and allow the mixture to boil, without stirring, for a full minute to thicken. Turn off the burner and remove from heat.

Pour the oats and chopped nuts into the pot and mix together until it’s thoroughly combined. Add in your dried fruit, if using.

Scoop the granola onto the second cookie sheet using a cookie scoop. Gently press each mound into a flat cookie shape.

Allow the cookies to rest at room temperature for at least one hour, until hardened. Store cookies in an airtight container out of direct sunlight, or in the freezer long-term storage.