Preheat oven to 350°F and scatter the oats on a cookie sheet. Toast, stirring at least once, for approx. 15 minutes until slightly golden and toasty.    

Line a 9 X 9 pan with parchment paper or foil; large enough that the sides will cover the top of the bars once you fill the pan.

While the oats toast heat the coconut oil in a small saucepan on the stove. Add the maple syrup, honey, vanilla, and cinnamon. Simmer over medium high heat.

In a large bowl, cover the toasted oats with the hot liquid and stir to coat evenly. Stir in remaining ingredients. Scrape the mixture into the prepared pan.

Fold the parchment or foil over the top of the granola in the pan and press to fill the corners and flatten. Let the granola bars set up in a cool dry place for at least an hour up to overnight. They will set faster in the freezer.

 Turn them out of the pan onto a cutting board. Peel the parchment or foil away. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil.