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Toast oats in a dry skillet over medium-high heat until golden and fragrant.
Combine toasted oats, crispy rice cereal, and dried fruit in a large bowl.
In the same skillet, add brown rice syrup, seed or nut butter, cinnamon, salt, and vanilla. Heat over low, stirring until smooth and combined.
Pour warm mixture over dry ingredients, stir until evenly coated.
Line a jelly roll pan with parchment. Spread mixture evenly, press down firmly. For a smooth surface, top with another sheet of parchment and press firmly with your hands or a flat-bottomed object.
Refrigerate at least 30 minutes, or until firm.
Cut into bars or squares.