This delicious, gluten free, cinnamon kissed granola might be the best recipe I've ever tried. It's sugar free, chunky, and loaded with fruit and nuts!
Preheat the oven to 325℉. Line a 11x15 baking dish with parchment paper and set it aside.
Cover the apricot pieces with boiling water and allow them to rest for 20 minutes. Drain, and set aside.
Meanwhile, combine the honey, oil, brown sugar, cinnamon, and salt in a large pot. Bring the mixture to a boil, stirring frequently, and cook until bubbly and the sugar is dissolved. Add the oats, almonds, sunflower seeds, and flax seeds and cook for 2-3 minutes, or until fragrant, well coated, and golden brown. Stir in the drained, softened apricot chunks, currants and vanilla.
Spread the mixture out onto your parchment lined sheet, and bake uncovered for 20 minutes. Using a large spoon or cookie lifter, turn the granola over and bake for 20 minutes more. Cool undisturbed.
Store your granola in a large airtight container or food storage bag.