Preheat the oven to 350°F. Line a baking sheet with parchment. Prepare an 8 × 12-inch baking pan with coconut oil and parchment paper.

Spread the oats, coconut, walnuts, pecan slivers, pumpkin seeds, and sunflower seeds on the baking sheet. Bake on the middle rack for 10 minutes, stirring after 5 minutes, until lightly browned. Transfer to a large mixing bowl.

While the dry ingredients toast, combine the butter, honey, brown sugar, vanilla, pumpkin pie spice, and salt in a small saucepan over medium heat. Bring to a boil and cook until the sugar dissolves. Remove from the heat and stir in the peanut butter.

Pour the warm mixture over the toasted ingredients. Add the apricots and dried cranberries and stir to combine. Press the mixture firmly into the prepared pan with a spatula.

Bake for 15 minutes. Cool on a rack for at least 2 hours before slicing into bars.