Before cooking the jaggery, chop the dried berries or dates into small pieces. Line a tray with parchment paper or lightly grease it. Keep the oats, dried fruit and salt ready.

Dry roast the rolled oats over low heat for about 10 minutes, stirring, until lightly toasted and fragrant. Set aside.

Add the coconut oil and chopped or grated jaggery to the pan. Heat over low heat, stirring until the jaggery melts. Continue cooking until it passes the cold-water test; do not rely on a fixed cooking time.

Drop a little syrup into a bowl of cold water. Let the sample cool, then check it: it should be firm and snap rather than bend or remain sticky. If it is soft, cook briefly and test again.

Turn off the heat. Immediately stir in the roasted oats, prepared dried fruit and pinch of salt. Mix quickly so the jaggery coats the mixture.

Transfer immediately to the prepared tray. Cover with another sheet of parchment and press evenly with a rolling pin. Do not touch the hot syrup.

Score into pieces while still warm. Allow to cool completely, then break along the scored lines.

Store only after completely cooled, in a clean, dry airtight container.