In a small sauce pan, melt the coconut oil and honey over medium high heat.

Continue to heat and stir until the mixture begins to bubble and darken.

Allow the honey and coconut oil to bubble and cook until it turns and amber color.

Stir in the vanilla extract and remove from heat.

In a large bowl, combine the rolled oats, cashew pieces, dried fruit, flaxseed meal, and shredded coconut.

Fold in the honey mixture until everything is wet.

Pour the granola into a 9x9 pan lined with parchment paper (with plenty of overhang).

Press the granola into the pan firmly with the bottom of a glass.

Refrigerate for 30 minutes.

Remove the granola bars from the pan by firmly lifting the parchment from the pan and turning the bars out onto a cutting board. Slice into bars using a sharp knife.

Store in an airtight container in the fridge.