Preheat oven to 350 F. Line an 8" baking pan with parchment paper and set aside.

Next, line a baking sheet with parchment paper and pour the puffed rice cereal, rice krispies treat cereal, and oats on top. Bake for about 15 minutes until the cereals are lightly toasted, tossing halfway through.

In a large pot or Dutch oven, heat the coconut milk, honey, and butter over medium heat. Cook for 5-6 minutes, stirring constantly, until the mixture thickens. This caramel will be a light brown color–be careful not to let it burn.

Turn off the heat, and add in the marshmallows, vanilla, and salt. Stir together until the marshmallows melt completely.

Add in the toasted cereals and oats, and mix until evenly coated.

Transfer the mixture to the 8" baking pan. Use the spatula or hands to press the mixture down lightly and evenly into the pan. Tip: if the mixture is too sticky, lightly wet your hands or the spatula with water to prevent sticking.

Let the mixture cool at room temperature. Cut into squares, and store in an airtight container at room temperature for about 3 days.