Preheat oven to 350°F. Line 1 large or 2 small baking sheets with parchment paper or a silicone baking mat.
In a large bowl combine the oats, slivered and sliced almonds, salt, cinnamon and ginger.
In a small bowl mix together the coconut oil, honey, vanilla and almond extract. Add to the dry mixture and fully combine. Pour out onto the prepared baking sheet/s.
Bake for 20-25 minutes, tossing half way through, until golden brown. Remove and let cool. Once fully cooled add in the chopped apricots and toss.
Will keep in a airtight container for up to 2 weeks.
Recipe Courtesy of Megan Mitchell