Place a cast iron skillet over medium heat. Add the almonds and sunflower seeds. Toast, stirring occasionally, until just fragrant and lightly brown. Transfer to a bowl. Stir in the hemp seeds. Set aside.
Add the butter and honey to the skillet. Once melted add the vanilla and almond extract (if using). Immediately add the oats. Stir the oats to coat them in the butter mixture. Cook the oats for about 8 minutes, stirring occasionally until the oats become fragrant and start to brown slightly. Turn down the heat if the pan gets too hot or if the oats begin to burn. Turn off the heat. Stir the almond mixture back into the skillet. Cool completely in the skillet, stirring every so often so the residual heat doesn’t cause the mixture to over cook.
Once cooled, stir in the apricots. Transfer to an airtight container.
