1 Preheat oven to 175°C (350°F) if you prefer baked bars; otherwise you can chill them for a no-bake version.

2 Line an 8×8 inch (20×20 cm) baking pan with parchment paper and set aside.

3 In a large bowl, combine the rolled oats, chopped nuts, seeds, shredded coconut, ground cinnamon and salt. Mix well.

4 In a small saucepan over low heat (or in a microwave-safe bowl), warm the maple syrup, almond butter and melted coconut oil until smooth. Stir in vanilla extract.

5 If using dates, pulse them in a food processor until sticky and almost paste-like, then add to the wet mixture. If not using dates, the nut butter + maple syrup will act as the binder.

6 Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Fold in chocolate chips now if using.

7 Transfer the mixture to the prepared pan. Press firmly and evenly into the pan using the back of a spoon or the bottom of a measuring cup to compact the mixture.

8 For baked bars: bake 12–15 minutes, until edges are golden; allow to cool completely in the pan before slicing. For no-bake bars: refrigerate at least 1 hour until firm, then slice.

9 Lift the bars out using the parchment paper and cut into 8 (or 10) bars. Store in an airtight container at room temperature for 3 days or refrigerated for up to 1 week.