Cranberry Apricot Almond Granola

Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet., In a large mixing bowl, combine the oats, almonds, chia (or millet or flax) seeds, and dry milk., In a separate mixing bowl, whisk together the almond butter, almond extract, salt, maple syrup, and oil. Pour the liquid mixture over the dry ingredients and stir until the oat mixture is evenly coated., Spread the granola on the prepared baking sheet and bake for 90 minutes, stirring every 15 minutes. Remove from the oven once the granola has changed color; it will become crisp as it cools., Once the granola is completely cool, stir in the cranberries and apricots before transferring to an airtight container. Store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.