Preheat oven to 325° and place a rack in the center of the oven. Line a rimmed baking sheet with parchment paper, leaving plenty of overlap (you can use a 9×13 baking dish as well, but your bars will be thicker/smaller/fewer). In a large bowl, combine oats, puffed millet, seeds, and chopped nuts. Spread mixture on the prepared baking sheet and toast at 325° for 10 mins or until the nuts become fragrant and slightly browned. While the grain mixture is toasting, combine almond butter, honey, and brown rice syrup in a medium saucepan. Heat on med-low, stirring occasionally, until thoroughly combined. Remove pan from heat and stir in vanilla. When the toasted nuts and grains are cool enough to touch, carefully lift up the corners of your parchment and tip it all back into the big mixing bowl. Add salt, cinnamon, and dried fruit. Slowly add the liquid mixture and stir until completely combined. Press into the same parchment-lined baking sheet, using a silicone spatula or your fingers (if you use your fingers, dip them in a little oil so they don’t stick). Return pan to the 325° oven and bake for about 15 minutes more (check starting at about 10 minutes to make sure they don’t get too brown). Remove to a rack and let cool until firm, then cut into bars. Definitely eat one while it’s a tiny bit warm and at its most cookie-like. Store in an airtight container, separating layers of bars with parchment or wax paper (or they WILL stick together). Keep in the fridge or other cool, dry place.