1. Preheat the oven to 300 degrees. Butter an 11 x 7 baking dish and line it with parchment paper.
2. Put the oatmeal, almonds and coconut on a sheet pan and bake for 10 minutes, until lightly browned. Pour oatmeal mixture into a large bowl and add the cranberries and apricots. Put the butter, honey, whole cane sugar, vanilla and salt in a small saucepan and bring to boil over medium heat. Stir together until sugar has dissolved and then pour over the oatmeal mixture. Stir until syrup coats mixture. Pour into the baking dish and press the mixture with the back of a spoon evenly in the pan. Bake for 25 minutes, until light golden brown. Cool for 2-3 hours before cutting into squares.

Soaked Method:

1. The night before put the almonds in a large bowl and cover with water. Add 1 tablespoon sea salt and stir. Pour oats into another large bowl and cover with water. Add 1 tablespoon lemon juice and stir. Leave both bowls at room temperature overnight.
2. The next day, preheat oven to 170 degrees. Strain almonds and oats (oats will be a very wet so press gently in the colander to release as much moisture as possible). Spread almonds on sheet pan and the oats on an separate sheet pan. Bake in oven for 12 hours, or until crispy.
3. Pour oats into a large mixing bowl and crumble with your hands if they are clumped together. Add almonds, apricots, and cranberries. Pour coconut into a large skillet and toast until golden over low heat. Add to almond mixture.
4. Place the butter, honey, whole cane sugar, vanilla and salt in a small saucepan and bring to boil over medium heat. Stir together until sugar has dissolved and then pour over the oatmeal mixture. Stir until syrup coats mixture. Pour into the baking dish and press the mixture with the back of a spoon evenly in the pan. Bake in oven for 4-5 hours, until golden brown. Cool completely before cutting.