In a large bowl (larger than you might think, so that you have plenty of room to toss), combine the oats, seeds and nuts. You can also include flaked coconut or wheat germ (they were staple ingredients in my childhood granola, but are too "hippy-ish" for my husband).
Sprinkle the cinnamon and salt in and toss all the ingredients to combine.
In a small saucepan, heat the brown rice syrup and honey until it's warm and will run thin. Pour it over the granola base and, using a large spoon, keep turning the granola until the syrup is well-integrated.
Spread it out in your largest roasting pan and bake at 325 degrees for 30 minutes, turning it with a spatula every 10 minutes so that it toasts evenly.
Once it has browned to your liking, remove the hot pan to your countertop and let it cool briefly.
As it cools, move it around with a spatula so that it doesn't stick to the pan too badly. When it has thoroughly cooled, funnel it into a large jar.
It will keep 2-3 weeks in an airtight jar (but rarely lasts that long in my household).