Last summer I made several batches of Matthew Kenney's raspberry-lime granola. Boy is that stuff gooood. However raspberries (even frozen ones) are a bit too expensive right now. So I decided to opt for blueberries (thawed out wild blueberries from Trader Joe's) and then went ahead and altered the recipe a bit based on what I had around the house for nuts and seeds.
more pictures on my blog http://bittsblog.blogspot.com/2010/02/dehyration-and-imagination... 
You will need 11 cups total dry nuts and seeds and maybe buckwheaties (soaked and dried buckwheat)--alter based on what you've got! Here's what I used:
* 2 ½ cups buckwheaties (soaked and dehydrated buckwheat groats)
* 2 cups almond pulp
* 1 cup hemp seeds
* 2 cups brazil nuts
* ¾ cup cashews
* ¾ cup walnut
I food processed these one by one (other than the hemp, which I left whole) in the food processor then put them in a HUGE bowl.
Then I processed all the wet ingredients together until a smooth sauce was formed.
* 2 apples, chopped
* ½ cup date paste
* 3 tablespoons cinnamon
* 2 tablespoons ginger powder
* zest of one small lemon
* 1 cup maple syrup (or other sweetener like agave, or more dates if you want)
Pour over dry ingredients. Add:
* 4 cups blueberries
I mix it up by hand--literally with my hands. Then spread over the dehydrator sheets. This made three sheets.
(continued from above) After a whole day (gasp!), break up into pieces and leave to dehydrate another day. You can eat it at this point, it's just not as shelf-stable. You have to dehydrate down do 10% moisture in order to get things to be shelf-stable. If you don't care about that, just keep in the fridge and don't expect it to last as long. It's pretty good so you might munch on it all anyhow!