Chop the apricots, as they are usually pretty large.
Mix all the dry ingredients in your bowl
Feel free to add or reduce some of the quantities above, or replace with different dried fruit or nuts.
You can also blitz the nuts and the dry fruit shortly to get a smaller consistency, even just half of them.
Add the EVOO, honey and pistachio, and mix well. These will serve as the binding ingredients. If your pistachio spread is a little tick because it's cold or it was in the fridge, either take it out a couple hrs early, or dilute it with a little water.
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Transfer the sticky granola mix onto your flat baking dish, covered with baking paper. Spread it well.
Bake in a pre-heated oven at 180 degrees Celsius for 30 to 40 minutes, depending on how brown and crispy you like your granola.
Take it out of the oven and leave it to cool down completely. I left mine to cool for an hour.
Then, start breaking the granola sheet with your clean hands into smaller chunks of your preferred size. Store them into glass jars or containers and use within the next days.
