Preheat the oven to 350 degrees F. Butter an 8 x 12 inch baking dish and line it with parchment paper.
2
Toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10 to 12 minutes stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
3
Reduce the oven temperature to 300 degrees F.
4
Place the butter, honey, brown sugar, vanilla, and salt in a small asucepan and bring to a boil over medium heat. Cook and stir for a minute then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
5
Pour the mixture into the prepared pan. Wet your fingers an lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.