Pour nuts and seeds into a dry skillet over medium heat, and let them toast for 3 to 5 minutes, watching carefully, and stirring until they become fragrant. Pour toasted nuts and seeds into a bowl for now.
With the flame still at medium, add the butter. Get a good foam and a light brown color before you add in your sugar, maple syrup, honey, then give it a good stir. If you're adding spice and/or vanilla, add them now, and stir.
Next, add in your oats, stirring frequently so they get coated in the butter, and take on a bit of color -- about 5 minutes; you want the oats to be still a bit soft and a light golden brown.
Remove the pan from heat, and stir in the dried fruit.
Let cool completely in the pan -- it will continue to crisp up a bit as it cools.
Store in a wide-mouth jar for up to two weeks.