How to make homemade bread machine mixes for long-term store?
You can certainly mix together all of the dry ingredients out of the above, and store them.  They should store for a few weeks in the fridge, and a few months in the freezer.

However, by dry, I'm referring to the following out of the above:


Bread flour
Nonfat dry milk
Salt
Yeast
Granola
Sun dried tomatoes, if completely dried (not packed in oil or brine)


The other ingredients all contain some moisture and would be problematic to store in advance of making the bread, for several reasons:


The wet ingredients might ferment on their own or together with the dry ingredients;
The wet ingredients might cause clumping in ways the bread maker cannot break up;
Some of them don't freeze well;
Premixing them might cause the bread machine to not be able to mix properly.


Some explanation on the last: many bread machines instruct you in a specific order of adding wet and dry ingredients.  This is because their mixing and kneading action is designed to work with that layering.  So if you premix and store ingredients, you can't me sure that your bread machine will mix them properly.  You can test this, of course, if you can afford a few failed batches.

This means that you need to create your mixes of only the dry ingredients, and add the wet ingredients the day you make bread.

More ideas and information along this line can be found in the following articles:


https://www.breadmakermachines.com/mastering-the-delayed-cycle-on-your-bread-machine/
https://www.thriftyandthriving.com/prep-a-months-worth-of-bread-machine-mixes-for-easy-bread-making-becoming-self-reliant-series/
https://www.joyfullythriving.com/homemade-bread-machine-mixes/