• Preheat the oven to 300°F (150°C). Line a cookie sheet with a silicone mat or parchment paper.
• Butter a 9-inch square baking pan and line with parchment paper.
• Spread oats, almonds, and coconut across the prepared cookie sheet. Bake for 10-12 minutes, until lightly browned.
• Remove from the oven and transfer to a large mixing bowl. Mix well and add pumpkin seeds and salt. Mix well to combine and set aside.
• Add honey, brown sugar, peanut butter, and vanilla in a small saucepan. Heat the saucepan over medium-high heat and bring the mixture to a boil.
• Boil for a minute, then pour over the oatmeal mixture. Mix well using a spatula or large spoon until everything is well combined. Add apricots and cranberries and stir well.
• Transfer the mixture to the prepared baking pan and spread it evenly. Then, press down the mixture evenly using your hands (dampen your hands with a bit of water to avoid the mixture sticking to your hands).
• Bake for 20 to 25 minutes until the bars are golden brown.
• Remove the bars from the oven and allow them to cool completely before lifting them from the pan. Use a large, sharp knife to cut the bars into equal portions.

Storing Suggestions

• Tightly wrapped, store these bars at room temperature for up to 3 weeks.
• For a quick grab-and-go, wrap each bar individually into parchment paper and store it in a container.
• They can also be frozen in a freezer-safe bag or container for up to 3 months.