Line your square baking dish with parchment paper, leaving overhang on the sides for easy removal.
In a saucepan over low heat, combine honey and coconut oil, stirring until the mixture is smooth, fragrant, and just starts to bubble, about 2 minutes.
Meanwhile, in a large mixing bowl, measure out your mixed seeds, oats, and a pinch of salt. If you prefer extra flavor, toast the seeds lightly beforehand for a richer crunch.
Pour the warm syrup mixture over the seeds and oats, stirring thoroughly with a spatula until all ingredients are evenly coated and sticky.
If using, fold in the dried berries or chopped dates for bursts of sweetness and chewy texture.
Transfer the mixture into the prepared dish, pressing firmly with the back of your spatula or your hands to create an even, compact layer about 1.5 inches thick. Use parchment paper to help press and smooth the top.
Place the dish in the fridge and chill for at least 2 hours, or until the mixture is firm and set.
Once firm, lift the seed block out of the dish using the parchment overhang and transfer to a cutting board.
Slice into bars or squares of your desired size, then serve immediately or store in an airtight container in the fridge for up to a week.
Enjoy your crunchy, nutty seed bars as a quick snack or energizing breakfast on the go!
