Preheat the oven to 180°C/ fan 160°C/Gas Mark 5. Lightly butter and line a 18cm square tin with nonstick baking paper.
Put the butter, sugar and syrup into a saucepan, place over a low heat and stir until melted. Remove from the heat and set aside.
Place the oats, coconut, apricots, sultanas and cherries into a large bowl and stir to combine. Pour in the melted butter and sugar mix and mix well. Tip into the prepared tin and press down using a potato masher to make the surface flat.
Bake for 20-25 minutes or until just golden brown on top and firm to touch. Remove from the oven and leave to cool in the tin. Then using a sharp knife, divide into 18 x 3cm x 6cm bars. Store in an airtight container for up to 4 days.