Preheat oven to 350 degrees. Lightly spray a baking pan with cooking spray. If you like thick bars, use an 8×8 inch pan; for thinner bars, use a 9×13 inch pan.
On a rimmed baking sheet, toast the almonds and coconut for about 5-7 minutes , or until the coconut is golden. Give them a good turn with a spatula about half way through baking. Mix the toasted nuts, coconut, cereal and apricots in a large bowl and set aside.
Combine the rice syrup, apricot preserves and pinch of salt in a small saucepan over medium heat. Stir until it comes to a boil, about 4 minutes. Let cool slightly and pour over the mixture in the bowl. Stir until it is evenly incorporated.
Sread into the prepared pan with a spatula and refrigerate for about 20 minutes before cutting into bars. Wrap individually in wax or plastic wrap for easier handling and transport!
If desired, and to make easier to handle, coat bars in any type of ground nut for less sticky fingers!