Place the ground and remaining whole oats, nuts, seeds, coconut, and dried fruit in a large bowl. Mix well. Line a large 13x18-inch rimmed baking sheet with wax paper and set aside.
Place the brown sugar, honey, brown rice syrup, and coconut oil in a sauce pot over high heat. Bring to a roaring boil, stir well, then remove from heat immediately. Stir in the vanilla and salt. Then pour the syrup over the dry ingredients.
Mix well, so that all the dry ingredients are coated, then scoop the mixture out onto the prepared baking sheet. Spread the mixture out evenly. Use another sheet of wax paper to press down on the mixture until flat and packed. Refrigerate for 2 hours to set, then cut into squares. Wrap well, and store in the refrigerator, or in a cool dark place for up to 2 weeks.