Preheat the oven to 275°. In a medium saucepan, stir together the oil, honey, and maple syrup. Place over low heat and bring just to a simmer, do not boil. Remove the pan from heat and stir in the vanilla extract. Set aside.

In a large bowl, combine oats, nuts, seeds, wheat germ, cinnamon and cloves. Pour the warm honey mixture over the top, then toss to coat. Divide the mixture onto 2 nonstick baking trays. Spread into a thin layer.

Bake the cereal for 20 minutes; remove the pans from the oven and stir. Spread the cereal again and bake 15 minutes more or until light golden. Cool the cereal completely on the pans so it becomes crisp. Stir in the dried fruit or enjoy with fresh fruit. Store in an airtight container.