Line a 9x9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the rolled oats, salt, and cinnamon. Stir well until evenly distributed, and the mixture looks uniform with specks of cinnamon throughout.
In a small saucepan over medium heat, melt the butter until it’s bubbling softly and smells rich and toasty. Stir in the honey and vanilla, warming for about 2 minutes until the mixture is smooth and fragrant.
Pour the warm honey-butter mixture over the oats mixture. Use a spatula to stir and fold until all the oats are coated and sticky, with a glossy appearance and a pleasant aroma of cinnamon and honey filling your kitchen.
Transfer the oat mixture into the prepared pan. Press down firmly with the back of a spatula or your fingers to create an even, compact layer. This helps the bars hold together nicely after baking.
Bake in the preheated oven for about 15 minutes, until the edges turn golden brown and you can smell toasty oats. The mixture may bubble slightly at the edges, signaling that it’s ready.
Remove the pan from the oven and allow it to cool in the pan for about 10 minutes. The bars will firm up as they cool, but should still be slightly soft in the center.
Using the parchment overhang, lift the bars out of the pan and place them on a wire rack. Let them cool completely before slicing into squares or rectangles, revealing their chewy, golden interior.
Once cooled, cut into 12 even bars with a sharp knife. Serve at room temperature for best flavor and texture. Store leftovers in an airtight container at room temperature or refrigerate for up to a week.
