Preheat the oven to 350 degrees F. Coat a 9" x 13" baking pan with the oil spray. Cut a 13" x 13" piece of parchment paper to fit the bottom and up 2 of the 4 sides of the pan. (The parchment will later be used as handles to lift the square out of the pan.) Place flour, brown sugar, icing sugar, baking powder, salt and butter in the bowl of your food processor and pulse to combine. Add the egg, 1/2 cup oatmeal, and 1/2 cup coconut and mix until a wet dougths forms. (If you don’t have food processor, mix dry ingredients in a bowl, cut in the butter, and then mix in the egg, oats and coconut) Spread and evenly, and firmly, press this mixture into the pan. Bake this crust for 20 minutes. Remove from the oven and cool to temperature.
Meanwhile, place the cubed apricots, juice and water in a small pot. Gently simmer, stirring occasionally, until the liquid has been absorbed by the apricots and they’ve softened. Remove from the heat and cool 10 minutes.
Carefully spread the apricot mixture over the baked crust. Dot the top of the square with 1/2 tsp. amounts of the jam. Drizzle square with melted butter. Now sprinkle with the 2 Tbsp. oatmeal, and 2 Tbsp. coconut.
Bake the square at 350 degrees F for 20 minutes, or until rich golden on top. Cool square to room temperature, and then wrap until ready to cut.
To serve, run a knife around the outside of the square to loosen it from the pan. Grab onto the parchment and lift the square out and onto a cutting board. Trim the edges of the square to make clean edges. Now cut into 28 to 32 squares.
Note: Dried apricots are available in our bulk foods section. Scottish oatmeal is sold in small bags in our cereal aisle. Don’t confuse it with thicker Scottish steel-cut oats.