Preheat the oven – Set to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang for easy lifting.

Toast the oats and nuts – Spread oats and chopped almonds on a baking sheet. Toast for 10 minutes until lightly golden. This enhances flavor and prevents sogginess.

Prepare the binding mixture – In a saucepan over low heat, melt butter with honey and brown sugar. Stir until smooth and fully combined. Remove from heat and add vanilla and salt.

Combine dry ingredients – In a large bowl, mix toasted oats, nuts, coconut, and dried fruit.

Mix everything together – Pour the warm honey mixture over the oat mixture. Stir thoroughly to coat evenly. Work quickly while the mixture is still warm.

Press firmly into the pan – Transfer mixture into the prepared pan. Use a spatula or the back of a measuring cup to press down firmly and evenly. Compacting well prevents crumbly bars.

Bake until set – Bake for 20–25 minutes until the edges turn golden brown.

Cool completely – Allow bars to cool fully in the pan for at least 2 hours. This step is essential for clean slicing.

Cut into bars – Lift using parchment overhang and slice into even rectangles using a sharp knife.