Start by being sure your dates are relatively soft. If they are not, soak them in hot water for 5 to 30 minutes. Drain off liquid, reserving if needed.
Line an 8x8 or 7x3 pan with parchment paper or wax paper.
Process dates in a food processor fitted with an s blade until a thick paste forms. Add in honey/maple syrup, coconut oil, nut butter, vanilla, and salt. Pulse until combined and creamy.
Add in oats and pulse until just combines and all the oats are moistened well, adding up to 2 tablespoons of the reserved soaking liquid from dates if needed.
Stir in any mix-ins into the batter you desire.
Place mixture into prepared pan. Using mositened hands or a piece of wax paper, spread out mixture as evenly as possible.
Place in fridge or freezer for 15 minutes until set up. Then slice into bars.
Store these bars wrapped individually in wax paper and stored in the fridge.
Video
Notes
Gluten-Free Modification: Be sure to use gluten-free oats if you need these bars to be gluten-free. Storage: Homemade granola bars should be stored in an airtight container in the refrigerator for up to 5 days. Substitution for Coconut Oil: If you do not have coconut oil, use extra nut butter instead or melted butter.