Line your 9x9 inch baking pan with parchment paper, ensuring it hangs slightly over the sides for easy lifting later. Preheat your oven to 180°C (350°F).
In a small saucepan, melt the butter over low heat until just shimmering and smooth. Remove from heat and set aside.
In a large mixing bowl, combine the toasted oats, ground cinnamon, brown sugar, and a pinch of salt. Mix well with a spatula until evenly distributed.
Pour the melted butter into the dry mixture, then add honey and vanilla extract. Stir thoroughly until everything is coated and the mixture starts to clump together slightly.
Press about two-thirds of the mixture firmly into the bottom of the prepared pan, spreading it evenly with your spatula. This forms the base layer.
Sprinkle dried fruits or chopped nuts over the base layer for added texture and flavor, if using.
Top with the remaining oat mixture, pressing down gently to create an even crust on top.
Bake in the preheated oven for 20-25 minutes, until the edges are golden brown and the top is slightly crisp. Your kitchen will fill with the warm aroma of cinnamon and toasted oats.
Remove the pan from the oven and let it cool in the pan for about 15 minutes. The bars will firm up as they cool, making them easier to cut.
Lift the bars out of the pan using the parchment overhang and transfer to a cutting board. Slice into squares or rectangles using a sharp knife.
Serve at room temperature for chewy, cinnamon-infused goodness. Store leftovers in an airtight container for up to three days or freeze for longer storage.
