In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
Preheat the oven to 325 degrees F.
In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.