Preheat oven to 325°F (165°C)
Line an 8×8-inch (20×20 cm) pan with parchment paper
In a large bowl, mix:
2 1/2 cups rolled oats
1/2 cup chopped nuts (optional)
1/2 cup shredded coconut (optional)
1/2 cup dried fruit (optional)
1/2 tsp salt
1 tsp cinnamon (optional)
In a small saucepan over low heat, combine:
1/2 cup honey or maple syrup
1/2 cup nut butter (peanut, almond, or sunflower)
2 tbsp brown sugar (optional)
1 tsp vanilla extract
Stir until smooth and well combined, then remove from heat
Pour the warm mixture over the oat mixture
Stir until everything is evenly coated
Press mixture firmly into the prepared pan
Bake 15–20 minutes, until lightly golden at the edges
Cool completely in the pan (at least 1 hour)
Lift out using parchment and cut into bars
Store:
Room temperature in an airtight container up to 5 days
Refrigerated up to 2 weeks
Frozen up to 3 months