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1
To minimize sticking while chopping the apricots, spray both sides of your chef's knife with non-stick cooking spray; do this in the sink so it doesn't go all over the kitchen.
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2
Preheat oven to 325F Line a baking sheet with parchment paper.
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3
Combine oats, cinnamon, ginger and salt in a large bowl.
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4
Combine brown sugar, applesauce and honey in another bowl until well-blended.
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5
Pour wet ingredients into dry and stir well (with a spatula or your hands) until all the oats are coated, and the clumps are broken down to the size you like.
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6
Pour the mixture onto the baking pan and bake in the preheated oven 30-40 minutes.
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7
Turn the granola over in sections with a wide spatula, then bake another 10-15 minutes, until crisp and golden.
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8
Cool completely on the baking sheet.
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9
Break granola into clumps the size you like, then toss with almonds, cranberries and apricots.
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10
Store in an air-tight container for up to three weeks.
