Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together melted coconut oil, maple syrup, almond butter, and vanilla extract until creamy. Add oats, pecans, apricots, spices, and salt. Use a wooden spoon or spatula to combine until dry oats and nuts are fully incorporated and saturated in wet mixture.

Spread granola out into an even layer onto the prepared baking sheet. Bake for 20-25 minutes until golden brown. Allow granola to cool on the baking sheet for at least 25 minutes before breaking up and transferring to an airtight jar.

Storage: Store at room temperature in a cool/dry place for up to 1 month.