Combine rolled oats and coconut in medium bowl. Spread on ungreased baking sheet. Bake in 350°F (175°C) oven for 15 to 20 minutes, stirring every 5 minutes, until fragrant and coconut is golden.
Mix next 5 ingredients in large bowl until well combined. Add rolled oats mixture. Stir until moistened.
Add cranberries and apricots. Stir until well distributed.
Line 9 x 13 inch (22 x 33 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on long sides. Spray well with cooking spray. Transfer oat mixture to pan. Pack down firmly.
Bake in 325°F (160°C) oven for about 45 minutes until set and golden. Cool completely.
Using foil overhang, lift mixture from pan. Carefully peel off and discard foil. Cut mixture lengthwise into thirds. Cut each third into ten 1 1/4 inch (3 cm) wide bars. Wipe blade of sharp knife or run under hot water between each cut.
Wrap bars individually in plastic wrap. Store at room temperature or place bars in resealable freezer bag to freeze for longer storage. Makes 30 bars.