Instructions

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