Here's the recipe including my changes:
8 cups rolled oats
2 cups any kind of nuts on hand-I used almonds, pecans, and walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/2 cup maple syrup
3/4 cup honey
1 cup olive oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups raisins, currants, and dried cranberries
Preheat oven to 325. Line two large cookie sheets with aluminum foil.
Combine the oats and nuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread evenly over baking sheets.
Bake until crispy and toasted, about 20 minutes. Don't let it get too dark. Stir once halfway through. Store in airtight containers.