Preheat oven to 350 degrees.

Crumble the rice cakes into small pieces (about ¼ inch) and place in a mixing bowl with the almonds and coconut. Melt the butter, oil and honey together in a small saucepan, add to the rice cake mixture and stir well to coat. Layer the mixture in a rimmed baking sheet and spread in an even layer. Bake for 10 minutes or until the mixture is golden brown, stirring once halfway through cooking. Let cool and break into small pieces. Add in the fruit; stir to combine.

Store the mixture in an airtight container at room temperature.

Eat as is or with milk, almond milk or even coconut milk.