In a small saucepan combine honey and the water; cook and stir over low heat until the honey liquefies. Remove from heat. Add peanut butter and vanilla, whisking until peanut butter is melted and mixture is smooth.
To toast oats, place them in a dry medium skillet; cook over medium-high heat until lightly golden and fragrant, stirring frequently to prevent scorching.
Meanwhile, in a large bowl combine the rice cereal, toasted oats, fruit bits, sunflower kernels, peanuts, coconut, and sesame seeds. Pour honey mixture over cereal mixture; stir to coat. Cover and chill for 1-2 hours or just until firm.
Using your damp hands, shape mixture into 30 balls, each about 1 1/4 inches in diameter. Chill balls until ready to serve. Store in a tightly covered container in refrigerator for up to 1 week.