In large bowl stir together oats, almonds, coconut, pumpkin seeds, and salt.
In small pot, melt butter with honey and maple syrup over low heat-then stir in vanilla.
Pour butter mixture over oat mixture and stir until well combined.
Spread evenly in large cookie sheet.
Bake at 325 degrees for 20-25 minutes. Stirring every 7 minutes. Remove from oven and cool on cookie sheet.
Stir in dried fruit.Store in air tight container for up to 2 weeks.Here I took layered granola and yogurt to go for a quick breakfast on the run.