Preheat the oven and line a 8 x 8 baking pan with parchment paper. I like to line the bottom with parchment, and grease the sides with coconut oil or avocado oil.
Prepare the flax eggs: Add ground flax and water to a small bowl and stir. Let sit for 5 minutes to thicken.
In a large bowl, beat together the melted coconut oil, maple syrup, coconut sugar, flax eggs, and vanilla.
In a separate bowl, whisk together flour, oats, baking soda, baking powder and salt. Stir in the finely chopped dried apricots, cranberries and slivered almonds.
Fold dry ingredients into the coconut oil mixture.
Spread dough into the pan, pressing it down evenly and firmly.
Bake 350 oven for 20 - 30 minutes or until lightly browned; don't over cook, but the centre should be done. Let cool on a baking rack for 10 minutes and cut into bars. Enjoy!