Line your 20cm (8-inch) square pan with parchment paper to prevent sticking.
Toast the oats in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they turn golden and smell nutty. Remove from heat and let cool slightly.
In a microwave-safe bowl, melt the honey and butter together on high for about 30 seconds, then stir until smooth and bubbly. Add vanilla extract and a pinch of salt, mixing well.
Pour the warm honey mixture over the toasted oats in the mixing bowl. Add the chopped nuts and dried fruit, then stir thoroughly with a spatula until everything is evenly coated and sticky.
Transfer the mixture into the prepared pan. Press down firmly with the back of a spatula or a piece of parchment to create an even, compact layer. This helps the bars hold together.
Place the pan in the fridge and chill for at least 2 hours, or until the mixture is firm and set.
Once set, lift the slab out of the pan using the parchment paper and place on a cutting board. Slice into 12 bars or squares using a sharp knife dipped in hot water for clean cuts.
Store the bars in an airtight container in the fridge for up to a week, or wrap individually and freeze for longer storage.
