Preheat oven to 165°C (325°F) and line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine oats, pecans, cinnamon, nutmeg, cloves, and sea salt.

In a separate bowl, whisk together applesauce, maple syrup, melted coconut oil, and vanilla extract.

Pour the wet mixture over the dry ingredients and stir until the oats are thoroughly and evenly coated.

Transfer the mixture to the baking sheet and spread into a thin, uniform layer.

Bake for 40 minutes, stirring gently halfway through to ensure even browning.

Remove from the oven and allow to cool completely on the baking sheet to achieve a crunchy texture and cluster formation.

Once cooled, stir in the chopped dried apples.

Store in an airtight container at room temperature for up to 14 days.