Step 1Heat the oven to 350 degrees. In a large bowl, toss together the oats, wheat bran, pecans, almonds and coconut. Stir in the salt, cinnamon, nutmeg and brown sugar. Pour over the maple syrup and oil, mixing well to combine. Spread the mixture out onto a rimmed baking sheet lined with parchment paper and bake, stirring occasionally, until the mixture is toasted to a nice, even golden brown, about 45 minutes. Cool, then fold in the dried fruit, cacao nibs and/or chocolate chips to taste, if using. This makes about 2 quarts granola, more than is needed for the rest of the recipe; the granola will keep, sealed in an airtight container and stored in a cool, dry place, up to 2 weeks.
Step 1Spoon 2 to 3 tablespoons (depending on the size and diameter of the glass) of yogurt into each of 8 parfait, Champagne or similar glasses. Top each with 2 to 3 tablespoons of granola, then 2 to 3 tablespoons fruit. Repeat until the glasses are filled.