Use this recipe as a model for other granola combinations with different dried fruits, nuts, and spices. It should stay crisp for a week stored in an airtight container. If it loses its crunch, toast 3 to 5 minutes in a 350°F oven. Note: substituting agave or brown rice syrup for the honey and oil for the margarine will result in a less crisp granola with smaller clusters.
Preheat oven to 300°F.
Crumble rice cakes in bowl until only 1/4-inch-or-smaller pieces remain. Stir in quinoa flakes and almonds.
Melt together honey, margarine, and vegetable oil in saucepan over low heat. Stir in cinnamon. Stir honey mixture into rice cake mixture until well coated. Spread on baking sheet, and bake 10 minutes. Stir, and bake 10 minutes more, or until granola is golden-brown. Cool on baking sheet. Break granola into small clusters. Mix in dried fruit.