Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, combine the rolled oats, chopped dates, chopped almonds, ground cinnamon, and salt. Stir to mix evenly.
In a small bowl, whisk together the honey, melted unsalted butter, and vanilla extract until smooth.
Pour the wet ingredients over the dry ingredients and stir until all the oats and nuts are evenly coated and the mixture is sticky.
Transfer the mixture to the prepared baking pan. Press it firmly and evenly into the pan using the back of a spatula or your hands.
Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown.
Remove from the oven and allow to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal bars.
Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.