Apricot and coconut granola

I'm not going to pretend this granola qualifies as health food; I recognize it veers more towards the "treat" end of the breakfast spectrum. However, I do think it's important to point out that it's choc full of heart-healthy fats, fiber, and omega-3's. It's also extremely delicious. You can store the granola in an air tight container at room temperature for about a week (if it lasts that long). It's great on it's own as a snack or served with greek yogurt, kefir, or milk.

Makes about 6 cups

2 3/4 cups rolled oats
2 cups mixed nuts (I like walnuts and sliced almonds)
1 cup unsweetened coconut flakes
2 tablespoons ground flax
1/2 teaspoon salt
1/4 cup light brown sugar
1/4 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried apricots, roughly chopped

Preheat the oven to 300F. In a large bowl, combine the oats, nuts, coconut, flax, and salt. In a small saucepan, combine the sugar, syrup and olive oil. Warm over low heat until the sugar has dissolved. Remove from heat and fold into the oat and nut mixture. Be sure to coat everything well.

Line a large rimmed baking sheet with parchment paper and spread the granola mixture over it. Bake until lightly golden and fragrant, about 35 minutes, stirring halfway through. Remove from the oven and stir in the chopped dried apricots. Allow to cool.