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Preheat the oven to 350°F. Line a 9 x 13-inch baking dish with parchment paper.
In a medium bowl, combine the oats, cereal, cornmeal, cinnamon (optional), baking soda, and salt.
Put ½ cup of the honey and the coconut oil in a microwave-sate bowl. Microwave for 30 seconds to 1 minute or until melted. Stir in the coconut sugar/light brown sugar and vanilla. Whisk to combine.
Pour the honey mixture over the oats and toss well, being sure all the oats are coated. I ransfer the oat mixture to the prepared baking dish. Spray the bottom of a drinking glass or a glass measuring cup with cooking spray. Press down the oats with the bottom of the glass to really pack them into the baking dish.
Bake for about 15 minutes, until light golden. Remove from the oven and drizzle with the remaining 1 to
2 teaspoons of honey. Bake for 5 to 8 minutes more, until deep golden on top. Remove from the oven and let cool in the dish for 10 to 15 minutes. Cut into bars when firm, but still somewhat soft. Do not wait longer than 15 minutes after the bars have been removed from the oven, or cutting them will be zero fun.
Place the cut bars on a wire rack to cool completely. Store in a sealed container or wrapped in plastic in a cool place for up to 1 month.