Preheat your oven to 180°C (350°F). Line the bottom of your 8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, combine the rolled oats, sea salt, and cinnamon. Mix well to evenly distribute the spices and salt.
In a small saucepan over low heat, melt the butter until it’s just bubbling and smooth. Stir in the honey until the mixture is warm and glossy, about 2 minutes.
Pour the warm honey-butter mixture over the oats mixture. Use a spatula to fold everything together until the oats are evenly coated with the sticky mixture.
Add the chopped nuts and dried fruit to the mixture. Fold gently to distribute them evenly throughout the oats.
Transfer the mixture into the prepared baking pan. Use the back of a spatula or your fingers to press it down firmly into an even layer, compacting it well.
Bake in the preheated oven for 20–25 minutes, or until the edges turn golden brown and smell toasty. The mixture will look set and slightly shiny on top.
Remove from the oven and let the bars cool in the pan for at least 15 minutes. This helps them set and makes slicing easier.
Lift the bars out of the pan using the parchment overhang and place on a wire rack. Allow them to cool completely for about 30 minutes, which ensures they are firm and easy to cut.
Use a sharp knife to cut into squares or rectangles. Serve immediately or store in an airtight container at room temperature.
