Preheat the oven to 350 degrees. Place a sheet of foil on a 9 x 13 inch baking pan and spray with cooking spray. Set aside.

On another baking sheet combine the pecans, oats, and sunflower seeds. Toast for 10 minutes. Remove from oven and reduce heat to 300 degrees.

Meanwhile, place the apricots, brown sugar, salt, and chia seeds in a food processor. Process until the apricots are almost pureed. With the food processor running, drizzle in the oil and water. Continue to process until a paste forms.

Pour the apricot paste into a large bowl. Add the oat mixture and stir until combined.

Add in the cereal and cranberries and stir gently until everything is mixed together.

Spread into the prepared pan and flatten into an even layer.

Bake for 25 minutes.

Remove from oven and cool 1 hour.

Use the foil and lift the granola out and on to a wire rack and cool for an additional 1 hour.

Place the granola bars on a cutting board and cut into 20-24 bars.

Store iin an air tight container for up to 3 weeks.