Combine oats and coconut in a small shallow baking pan. Bake, stirring once, until the coconut is light brown, 6 to 8 minutes. Cool in the pan on a wire rack.
Meanwhile, combine dates and boiling water in a small heatproof bowl. Let stand until softened, about 5 minutes. Drain.
Transfer the dates to a food processor and process until chopped. Add the oat mixture, cashew (or peanut) butter, apricots, chia seeds (or flaxmeal), cashews, ginger, and salt. Pulse until the mixture clings together. Stir in chocolate, if using. Shape into 1½-inch balls to make 12 breakfast bites. (See Tips.) Serve with yogurt for dipping.
Tips: Refrigerate the bites in an airtight container for up to 1 week or freeze for up to 1 month.
People with celiac disease or gluten-sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.