Preheat oven to 300 degrees. Use middle rack. Stir oats and nuts together. Stir raisins and dried fruit together and set aside since they will not be cooked in the oven with the oats. Mix honey, brown sugar, oil of choice, salt and vanilla extract together. Toss oats & nuts and honey mixture together until well blended. Spread 1/2 mixture in thin layer on cookie sheet. Cook 5 minutes, turn, 5 minutes more, turn, 3 minutes more, done! Do not overcook! Keep the timer going during turning time; it is included. Cook second batch. Occasionally stir 1st cooked batch in a bowl to help it cool and keep the oats separated. While cooking the oat batches, toast the raw coconut on the stove top on medium heat, stirring frequently until golden brown. When the 2nd batch of oats is cooked, mix everything together: cooked oats, coconut, raisins and dried fruit. Store in refrigerator in glass jars for optimal freshness. Considerations: For nuts, may use raw seeds such as sunflower or pumpkin. As a general rule, use 3 cups of oats to 2 or 2 1/2 cups of mix-ins. Can use almond extract in place of vanilla extract. Can flavor with cinnamon or nutmeg. Always add fruit after oats are baked, and always toast coconut separately. Use an oil that is stable at 300 degrees. DO NOT use olive oil, flax seed oil or oils high in omega 3's. I have been using refined walnut oil, or refined canola oil. Experiment with how much brown sugar is needed. I am currently using 1/8 cup. Use local, raw honey. In addition to raisins, craisins and dates make good dried fruits.