Place 1/2 cup of white sugar in a small bowl and pour 1 1/2 to 2 teaspoons of un-sulfured molasses evenly on top. Stir with a spoon until combined pressing the molasses into the sugar with the back of the spoon, and no large clumps of molasses remain.

Stir in 1 teaspoon of ground cinnamon, and 1/4 teaspoon ground cardamom. Set aside.

In a large bowl combine 4 cups of old-fashioned rolled oats, 3/4 cup of chopped or sliced almonds, 1/3 cup of pumpkin seeds, and 1/3 cup of sunflower seeds. Add in the brown sugar mixture and stir. Set aside.

In a medium bowl combine 1/2 cup of pure maple syrup, 1/2 cup water and 1/4 cup of melted coconut oil, 1/2 teaspoon of almond extract, and 2 tablespoons of vanilla extract and pour over the oat mixture; stir until well combined.

Spread evenly onto a large rimmed baking sheet.

Bake at 350° for 35 minutes without stirring until oats and nuts are golden and crispy. If oats and nuts are not golden and crispy you can bake for an additional 5 minutes if needed, but be sure the oats don't start to burn.

Stir in 1/2 cup dried apricots that have been diced, 1/4 cup golden raisins, and 1/4 cup of regular brown/black raisins.
Use whatever dried fruit and nuts you have in your pantry to substitute.

Let cool completely before storing.

Enjoy alone, with milk, or over your favorite yogurt.