Super Hippie Granola

I really want to try this recipe on a weekend so that I can grab a quick breakfast throughout the workweek morning.

Ingredients
1 1/2 cup old-fashioned rolled oats
1/2 cup raw Brazil nuts, coarsely chopped
1/2 cup raw shelled sunflower seeds
1/2 cup raw whole almonds, coarsely chopped
1 tsp ground cinnamon
1/2 tsp fine sea salt
2 tbs melted unrefined coconut oil
1/2 cup pure maple syrup
1/2 cup brown rice syrup
2 tbs water
1 tbs vanilla extract
1/4 cup dried apricots, diced
1/4 cup dried goji berries
1/4 cup dried Hunza mulberries
1/4 cup golden raisins


Directions

1. Position a rack in the middle of the oven and preheat the oven to 300F.
2. Line a large, heavy baking sheet with parchment paper.
3. Mix the oats, Brazil nuts, sunflower seeds, almonds, cinnamon, and salt in a large bowl.
4. Heat the coconut oil in a small, heavy saucepan over low heat.
5. Add the maple syrup, rice syrup, water, and vanilla, and whisk just until blended and heated through.
6. Drizzle the syrup mixture over the oat mixture, and stir with a whisk to coat.
7. Spoon the granola mixture evenly over the prepared baking sheet.
8. Bake the granola for about 40 minutes, or until it is golden brown and clusters form.
9. As the granola bakes, gently stir it about every 15 minutes with a fork to ensure it cooks evenly but being careful not to break up the clusters.
10. Add the dried apricots, goji berries, mulberries, and raisins and continue baking for 10 minutes longer.
11. Set the granola aside to cool (it will become crunchy when cool).

*The granola can be store in an airtight container for up to 2 weeks.