Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.
• In a large bowl, combine the rolled oats, almonds, flaxseeds, cinnamon and salt, then set aside.
• In a pot, combine the coconut sugar, maple syrup, coconut oil, and vanilla extract. Place the pot over a medium heat and cook, stirring occasionally, until smooth, approximately 3 minutes. Pour the wet mixture over the dry ingredients and stir to combine, then spread in an even layer on the baking sheet.
• Place the sheet into the oven and bake for 15 minutes then remove the sheet from the oven and give everything a stir. Return the sheet to the oven and bake for a further 10 minutes until golden brown.
• Remove the sheet from the oven and let it cool completely on a wire rack. Once cooled, break the granola down a little and stir through the chopped apricots.
• Store in an airtight container for up to 2 weeks.