How to Make It
Generously grease a 5- to 8-quart slow cooker with the oil. Add the oats, pistachios, and coconut flakes and toss to evenly combine.
In a small saucepan over medium heat, melt the ½ cup oil. Stir in the maple syrup, cardamom, cinnamon, nutmeg, and salt. Add the spiced coconut oil to the slow cooker and toss to evenly coat the oat mixture. Set the slow cooker lid ajar, leaving a gap of about 2 inches. (The vent prevents the granola from getting soggy.) Cook the granola on HIGH until well toasted, about 2 hours, stirring every 30 minutes so that it doesn’t burn around the edges.
Pour the granola out onto a baking sheet. Toss in the apricots and spread out the mixture evenly. Cool the granola completely to room temperature, then store it in an airtight container at room temperature for up to 2 weeks.