Preheat the oven to Gas Mark 3 (325F degrees). Line a large rimmed baking sheet with parchment paper and set aside.

In a large mixing bowl, stir together the oats, sunflower seeds, sesame seeds, ground cinnamon and ginger until well combined.

In a separate bowl, stir together the melted coconut oil, honey, cashew butter and blackstrap molasses (if using). Pour the wet ingredients over the dry and mix well to combine.

Turn out the mixture onto the prepared baking sheet and spread it out evenly (it will be a tight squeeze, but the close proximity is what helps it to clump together as it bakes). Bake on the middle shelf of the oven for 25 minutes, turning it over halfway through (I find flipping a section at a time with a fish slice is the best way to keep it sticking together). After 25 minutes, or when the top layer is a lightly toasted, golden brown colour, sprinkle the chocolate chips over the top (the heat will just start to melt them) then the chopped, dried apricots, and flip the mixture over again, section by section, so the chocolate and fruit end up near the bottom. It looks a mess at this point, but trust me!

Press everything together again so it forms an even layer (clumping again...) Bake for 5 more minutes, then allow to completely cool on the tray before breaking it into the size of clusters you prefer. Having contact with the air is what helps the granola to crisp up, so it's worth leaving it alone until the centre of the granola is completely cold.

Store in an airtight container for up to 10 days.