Preheat oven to 325°
Line an 8 x 8 x 2-inch baking pan with foil; extending the foil over pan edges. Lightly coat foil with nonstick cooking spray and set aside.
In a medium bowl, combine flour, oats, and brown sugar. Stir in butter until mixture comes together. Press 3/4 cup of the oats mixture into bottom of the pan.
In a small saucepan over low heat, bring condensed milk to boiling. Meanwhile, in a bowl, combine coconut, nuts, dates, and cranberries or apricots; add condensed milk to the mixture. Stir to combine.
Pour coconut mixture over oats layer, using a spatula to spread evenly.
Sprinkle remaining oats mixture over filling.
Bake for 30 minutes or until lightly golden. Cool on a rack for 5 minutes. Lift foil from pan by edges; cool completely and cut into rectangles.