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 almonds, ground cinnamon, and salt. Stir to mix evenly.
In a small saucepan over low heat, warm the honey and melted butter until combined and smooth. Remove from heat and stir in the vanilla extract.
Add the chopped dates to the dry oat mixture and toss to distribute evenly.
Pour the honey and butter mixture over the oat and date mixture. Stir well until all ingredients are thoroughly coated and sticky.
Transfer the mixture to the prepared baking pan. Using a spatula or your hands, press the mixture firmly and evenly into the pan.
Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown.
Remove from the oven and let 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 or in the refrigerator.