Preheat the oven to 190 C.
Melt the coconut oil, maple syrup and coconut sugar in a saucepan, add the cinnamon and ginger and stir well on a low heat. Stir in the oats, apricots, raisins and almonds and stir well. Grease a 22cm cake in and place the mixture in. Smooth over with a spatula and bake for 15-17 minutes until golden and cooked through.
Leave to cool then cut into squares.