Preheat the oven to 375 degrees.
In a large mixing bowl, combine the old fashioned oats, coconut oil, and salt. Mix it well, so each oat is lightly coated in oil. Lay the oats on a parchment-lined baking tray and bake it for 18-20 minutes or until the oats are lightly golden and toasted. Stir halfway through.
While the oats are toasting, mix the maple syrup and coconut sugar in a small pan over medium heat until the sugar has dissolved (about 5 minutes). Once the sugar has dissolved, add the cinnamon and vanilla extract. Stir it well.
Remove the tray of oats from the oven and carefully pour them back into your mixing bowl. I’ve found that the easiest way to do this is to carefully pick up the top and bottom right corners of the parchment paper with your right hand and pick up the top and bottom left corners with your left hand. Then create a funnel that you can use to easily pour the oats back into the bowl.
Reduce the oven heat to 300 degrees.
Add all of the nuts and seeds to the bowl with the oats. Pour the syrup mixture you just made over the oats and stir to combine. Use a large spoon to scoop the oat mixture out of the bowl and transfer it back onto the parchment-lined tray.
Spread the oats out evenly, and lay a piece of parchment paper on top of the oats, and press down firmly with your palm. Pressing down will help the oats stick together better and form a solid bar.
Bake the granola bars for 24-30 minutes or until the granola is golden brown. If you see any darker spots beginning to form, rotate the tray or remove it from the oven so it doesn’t burn.
Remove the tray from the oven and let it rest for 5 minutes. Use a pastry cutter or thin spatula to slice the granola into 4 x 5 rows to make 20 bars. If you don’t cut the granola now, you won’t be able to later because they will be too hard.
Let the granola bars finish cooling completely and then store them in an airtight container on the counter for 4-5 days.