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Preheat the oven to 325°F.
In a large bowl, combine the oats, almonds, sunflower seeds, pumpkin seeds, cinnamon, and salt.
In a medium bowl, stir together the syrup, butter, oil, and vanilla until well blended.
Drizzle the syrup mixture over the oat mixture and stir until evenly coated.
Spread in an even layer onto a Sweet Heritage sheet pan.
Bake, gently stirring occasionally, until golden brown, about 55 minutes.
Let cool completely on a wire rack.
While the granola cools, snip or chop any of the larger pieces of dried fruit into ¼-inch bits.
Stir the dried fruit into the granola.
When completely cool, refrigerate in an airtight container for up to 4 weeks.
Serve with yogurt and fresh berries.