1. Line the pan: Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Alternatively, you can use aluminum foil lightly greased with coconut oil or cooking spray. This step is crucial for easily lifting out and cutting the bars later.

Make the Sticky Base:

2. Warm the wet ingredients: In a medium saucepan over low heat, combine the honey (or maple syrup), nut butter, and coconut oil. Stir constantly for 2-3 minutes until everything is melted together and smooth. The mixture should be warm and pourable but not boiling. Remove from heat and stir in the vanilla extract and salt. This creates your “glue” that will hold all the dry ingredients together.

Combine Everything:

3. Mix the dry ingredients: In a large mixing bowl, combine the oats, ground flaxseed (if using), and all your chosen mix-ins – nuts, seeds, dried fruit, chocolate chips, coconut, etc. Stir everything together so the ingredients are evenly distributed throughout.
4. Pour and mix: Pour the warm honey mixture over the oat mixture. Using a sturdy wooden spoon or spatula, mix thoroughly until every single oat is coated and the mixture looks evenly moistened. This takes some elbow grease – keep stirring for 1-2 minutes to ensure everything is well combined. The mixture will be thick and sticky, which is exactly what you want.

Press and Chill:

5. Transfer to pan: Dump the entire mixture into your prepared pan. Here’s the important part: using the back of a measuring cup, spatula, or your hands (lightly greased or dampened to prevent sticking), press down VERY firmly and evenly across the entire surface. Really compact it down – this is the key to bars that hold together rather than crumble. Press especially hard along the edges and corners. The top should be smooth and level.
6. Chill until firm: Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or until completely firm. For faster results, you can place them in the freezer for 45-60 minutes. The bars need to be completely set before cutting, or they’ll fall apart.

Cut and Serve:

7. Remove and cut: Using the parchment paper overhang, lift the entire slab out of the pan and place it on a cutting board. Using a sharp knife (you can warm it under hot water and dry it for cleaner cuts), cut into 16 bars (4 rows by 4 rows). For clean cuts, wipe the knife between each slice.
8. Store properly: Store the bars in an airtight container with parchment paper between layers to prevent sticking. Keep refrigerated for best texture, or store at room temperature for softer bars.