Preheat oven to 275°F.

In a large bowl combine oats, coconut, almonds, pecans, brown sugar, cinnamon, salt, pumpkin seeds, sunflower seeds, and flax seed;set aside.

In a medium bowl combine syrup, water, oil, and vanilla. Pour over the oat mixture; stir until well combined. Spread the mixture into a large rimmed baking sheet.

Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries, raisins and apricots. Let cool completely before storing. Store in an airtight container for up to 2 weeks.