Heat a large, heavy skillet and dry roast oats several minutes until they release a nutty fragrance and begin to brown slightly. Remove and place in a large mixing bowl.
Pulse pistachios in the processor for several seconds and pour into bowl. Place all dried fruit in bowl and mix thoroughly.
Place syrup, honey, and oil in a medium saucepan and bring to a boil. Reduce heat to medium and simmer, stirring constantly for 7 minutes. As syrup cooks, it will begin to thicken. To test for doneness, fill a measuring cup with cold water. After 5 minutes of simmering, periodically drop a small drop of syrup into the water. When done, it will form a small soft ball at the bottom of the measuring cup. When this happens, remove and add the salt and vanilla to the syrup. Stir and pour over the oat mixture. Coat thoroughly.
Preheat to oven to 300°. Lightly oil an 11" x 7" baking sheet and spread oat mixture evenly. Moisten hands very lightly (to keep from sticking) and press the oat mixture down firmly. Bake for 30 minutes or until light golden brown. Remove from oven, press down on the granola with a moisten spatula and let cool for about 2 hours to allow to harden. Slice into 1" squares.
Yield: 65 pieces
Per serving - 52 calories, 2 g fat (29% calories from fat), 1 g protein, 8 g carbohydrate, 1 g fiber, 0 mg cholesterol, 9 mg sodium