Line your square pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the oats, chopped nuts, and dried fruit, mixing them well to distribute evenly.
In a small saucepan over low heat, gently warm the honey and melted coconut oil until they just start to bubble and smell toasted, about 2 minutes.
Pour the warm honey and coconut oil mixture over the dry ingredients in the bowl. Use a spatula to stir vigorously, coating everything evenly until the mixture is sticky and glossy.
Transfer the mixture into the prepared pan, pressing it down firmly with the back of a spatula or your fingers to create an even, compact layer.
Use a piece of parchment paper to smooth the top and press down again, ensuring the mixture is tightly packed for a firm set.
Refrigerate the pan for at least 2 hours, allowing the bars to firm up and develop those crispy edges and caramelized texture.
Once set, lift the entire block out of the pan using the parchment overhang and place it on a cutting board.
Use a sharp knife to cut the block into even bars or squares, feeling the satisfying crackle as you slice through the firm mixture.
Serve immediately or store in an airtight container at room temperature for up to a week, enjoying the crisp, caramelized edges with every bite.
