Combine dry ingredients: oats, almonds, cinnamon and salt in a large bowl.
In a small sauce pan combine honey, maple syrup, water, oil, and brown sugar. Bring to a boil and stir to dissolve sugar. Remove from heat and pour the heated mixture over the oat mixture. Stir to combine everything.
Lightly oil a jellyroll pan and spread oat mixture onto it. Bake for 25 minutes, stirring halfway through.
Pull the pan out of the oven, toss apricots and cranberries into the oat mixture and bake for another 10 minutes until everything is nicely browned. Granola will not be crunchy until it cools. Cool completely. Enjoy!
Note: Granola can be stored for a week in an airtight container.