Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Line a straight-sided 9×13-inch metal baking pan with foil, leaving a 1-inch overhang at the ends. Spray the pan with cooking spray.
• Combine the oats and sliced almonds on a large rimmed baking sheet and spread in an even layer. Bake until fragrant and barely golden at the edges (do not brown), 6 to 8 minutes. Let cool on the baking sheet on a wire rack for 5 minutes, and then stir in the flaxseeds. Lower the oven temperature to 300°F.
• Clip a candy thermometer to the side of a 4-quart heavy-duty saucepan. Add the sugar, honey, salt, and 1/4 cup of water and bring to a boil over high heat. Cook until the syrup reaches 270°F to 280°F. Remove from the heat and remove the thermometer. Add the butter and stir carefully (the mixture may bubble up slightly). Stir in the apricots and vanilla and almond extracts. Stir the oat mixture into the syrup in the saucepan and stir to coat.
• Immediately spread the mixture in the prepared pan, pressing it evenly with a spatula. Bake until bubbly and golden, 25 to 30 minutes. Transfer to a rack to cool in the pan until solid and firm enough to lift out of the pan by the foil. Carefully peel away the foil, and using a large, heavy knife, cut into 32 bars. They will keep, stored in an airtight container, for 2 to 3 weeks.