Preheat your oven to 175°C (350°F). Line the baking pan with parchment paper or spray with baking spray for easy removal.
In a mixing bowl, combine the oats, brown sugar, and salt. Stir well until evenly mixed.
In a small saucepan, melt the butter over medium-low heat. Once melted, remove from heat and stir in honey and vanilla extract until smooth and fragrant.
Pour the hot butter mixture over the dry ingredients. Use a spatula to fold and coat everything evenly, creating a sticky, fragrant mixture.
Transfer the mixture into the prepared pan. Press it firmly and evenly into the pan with the back of a spatula or your fingers to create a compact, level surface.
Bake in the preheated oven for 20–25 minutes, until the edges turn golden and the top smells toasted.
Remove from the oven and let cool in the pan for about 10 minutes. Then, lift out the whole block using the parchment paper and transfer to a wire rack to cool completely for 30 minutes.
Once cool, use a serrated knife to cut into squares or bars. Wipe the knife clean between slices for neat edges.
Serve the bars once they are fully cooled and cut. Store leftovers in an airtight container at room temperature for up to 5 days or freeze for longer storage.
