Line your 8x8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
Place the oats in a dry skillet over medium heat and toast for 3-5 minutes, stirring constantly until fragrant and lightly golden.
While the oats toast, chop your nuts roughly and toast them in the same skillet for 2-3 minutes until aromatic and darker in color. Set aside to cool.
In a small saucepan, melt the butter or coconut oil over low heat. Once melted, stir in honey, vanilla extract, and a pinch of salt. Warm gently until the mixture is smooth and just bubbling, about 2 minutes.
Pour the warm honey mixture over the toasted oats and nuts in a large bowl, then add the chopped dried fruit. Mix thoroughly with a spatula until everything is evenly coated and sticky.
Transfer the mixture into your prepared baking dish. Use the back of a spatula or a piece of parchment to press it down firmly and evenly, about 1 inch thick.
Let the mixture cool at room temperature for about 30 minutes, or refrigerate for 15 minutes to help it set faster.
Once cooled and firm, lift the entire block out of the dish using the overhanging parchment paper.
Slice into bars or squares with a sharp knife. Wipe the knife with warm water between cuts for clean edges.
Enjoy immediately or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
