Pre-heat the oven to 120°C (fan)/140°C/gas mark 1.
Cover two baking trays with non-stick baking paper.
Place 100ml maple syrup, 75ml coconut oil and 1 tsp vanilla extract in a small saucepan. Heat gently until the coconut oil has melted.
Add 220g jumbo oats, 75g chopped almonds, 100g sunflower or pumpkin seeds and 1 tsp ground cinnamon into a large mixing bowl. Stir.
Pour over the maple syrup and coconut oil mixture and stir until well combined.
Spread over the two baking trays.
Bake in the oven for 1 hour, stirring every 20 minutes.
Remove from the oven and allow to cool on the trays. Once cooled add 150g dried fruit (eg 75g dried cranberries and 75g raisins) and transfer to an airtight container or jar.