Grease or line 13- x 9-inch (3.5 L) metal cake pan with parchment paper; set aside.
In large bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt ; stir in apricots, almonds, cranberries and coconut. Fold into butter mixture.
Spread evenly in prepared pan. Bake in centre of 350?F (180?C) oven for 30 minutes. Let cool on rack for 10 minutes. Cut into bars. (Make-ahead: Let cool; store in airtight container for up to 1 week.)