Heat oven to 325°F. Have ready 2 rimmed baking sheets. Spread oatmeal evenly on both baking sheets. Bake 12 to 15 minutes, stirring occasionally, until slightly toasted.
Meanwhile whisk honey, brown sugar, oil, vanilla and cinnamon in a large bowl until well blended. Add toasted oats, nuts and seeds; stir until thoroughly coated. Spread evenly on both baking sheets and, stirring occasionally, bake 20 to 30 minutes until evenly toasted. Cool completely on sheets on a wire rack.
Scrape from pan to break up. Store airtight with fruit packed separately.
Store: Room temperature 1 month; refrigerator 2 months
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