Preheat the oven to 350ºF. Lightly grease the bottom and sides of an 8”x8” baking pan. (Note: If you choose to add more dried fruit and/or nuts to the recipe, an 8"x12" or 9”x13” baking pan might be better suited for baking.)
Combine the dried white mulberries, nuts, oats, and cinnamon in a large bowl. Add the vegetable oil (or melted butter, if using) and honey; stir until well-combined. Evenly spread the oat mixture into the prepared pan, pressing firmly with the back of a spoon.
Bake for 20-25 minutes or until the top turns lightly golden brown.
Place pan on a wire rack allowing the recipe to cool completely. Once cooled, chill in the refrigerator for about 30 minutes before attempting to cut into squares.
To serve, place squares in cupcake liners. Any crumbled mixture can be served in a bowl.
Serve with plain yogurt, vanilla ice cream, or on its own!