Pour 1 1/2 cups oats in a food processor. Pulse until finely ground.
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, maple syrup, brown rice syrup, and coconut oil in a sauce pot over high heat. Bring to a boil, stir well, then remove from heat immediately. Stir in the vanilla and salt. Then pour the mixture 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.
Option to bake at 350 F for 15-20 minutes or until golden brown before refrigerating.