Line your square pan with parchment paper or a silicone mat to prevent sticking.
Roughly chop 1 ½ cups of mixed nuts—almonds, cashews, pecans—to ensure they distribute evenly and offer satisfying crunch.
In a small saucepan, gently warm ½ cup honey and ¼ cup melted coconut oil over low heat for about 2-3 minutes, until fragrant and just combined.
In a large mixing bowl, combine the chopped nuts, 1 cup rolled oats, ½ cup dried fruits, a pinch of sea salt, and a teaspoon of vanilla extract. Toss everything together.
Pour the warm honey and coconut oil mixture over the dry ingredients and stir well until everything is evenly coated and sticky.
Transfer the mixture to the prepared pan and press firmly with the back of a spatula or spoon to create an even, compact layer. This helps release tension and ensures good set.
Loosely cover the pan and place it in the fridge for at least 2 hours, or until the mixture is firm and set.
Once firm, use a sharp knife to carefully cut the set mixture into 8-10 bars, wiping the knife with a damp cloth between cuts for clean edges.
Store the bars in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage. Let sit at room temperature for 5 minutes before serving to soften slightly.
