Grease a shallow 18 x 28 cm (7 x 11 inch) nonstick baking tin.
Place the butter, golden syrup and sugar in a large saucepan and heat gently, stirring, until the butter has melted.
Add the oats, cereal and apricots and stir well to mix. Tip the mixture into the baking tin and spread evenly.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until golden. Cut into 15 bars, cool slightly, then remove from the tin. The bars can be stored in an airtight container for up to 5 days.