Line a 9x9-inch square cake pan with parchment paper, allowing the paper to overhand the sides of the pan.

In a large mixing bowl, combine oats and salt. In a medium saucepan, combine almond butter, coconut oil, and honey and heat over low heat until melted.

Pour the almond butter mixture into the oats. Stir well to combine. Stir in the apricots and almonds. Press the mixture evenly and firmly into the prepared pan. Refrigerate at least 4 hours. Using the parchment paper, remove from the pan and cut into 10 rectangles.