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Preheat the oven to 400. Spread out the rolled oats and oat bran evenly on two baking sheets. Toast for 5-8 minutes, or until golden.
On another baking sheet, spread out the pumpkin and sunflower seeds and toast for five minutes, or until lightly browned.
In a small saucepot, simmer the honey and vanilla seeds over low heat for five to seven minutes. In another pot, combine the apple juice and dried fruits. Simmer for about five minutes or until soft. Drain.
In a large bowl, combine the oat mixture, seeds and dried fruit. Stir in the warm honey and stir to coat the oat mixture as evenly as possible.
Spread the oat mixture evenly onto two baking sheets and bake for ten to fifteen minutes, or until golden brown, stirring every two minutes to prevent burning.
Cool granola completely and then store in an airtight container for up to one month.
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