Preheat the oven to 350°F and line a baking sheet with parchment paper.
Spread the oats, almonds, and pumpkin seeds onto a baking sheet and toast in the oven for 10 minutes, or until golden and fragrant.
Meanwhile, line a 9x9 baking dish with parchment paper and grease lightly (I use an avocado spray for greasing, coconut oil will also work).
Add the honey, almond butter and coconut oil to a small saucepan and stir over medium-low heat until the coconut oil has melted, then stir in the vanilla.
When the oat mixture has finished toasting, add it to a large mixing bowl, then mix in the chopped dried mangos, shredded coconut, cinnamon, ginger, nutmeg, and salt.
Pour the warm honey mixture over the dry ingredients and stir to combine completely.
Spoon the mixture evenly into the prepared 9x9 pan, then pack it down firmly with your hands or the back of a measuring cup.
Bake for 20 mins, until the bars are lightly golden.
Let the bars cool completely before cutting into squares with a sharp knife. (I've let the baking dish sit on the counter overnight, covered, and then cut the bars in the morning.)
Store the bars in an air-tight container, in the fridge, for up to 2 weeks, or in the freezer for up to 6 months.