Preheat oven to 325 °F.
In a food processor, briefly chop almonds. Add flax seeds and give the switch a few extra pulses so the seeds get broken up. Add pistachios last to chop briefly in the food processor. You don’t want to grind the nuts and seeds into powder. Set aside.
Toss the remaining dry ingredients (except the dried fruits) into a large mixing bowl.
Add the chopped nuts and seeds into the mixing bowl and toss together.
Add wet ingredients into the mixing bowl and mix well.
Transfer the mixture onto two 13 X 18-inch metal baking sheets that are lined with parchment paper or a silicone mat. Spread the mixture out into a single layer and press down firmly with a spatula. Bake 40-45 minutes and stir it up halfway through the baking.