Add the dates to a bowl, cover with very hot water and soak for 5-10 minutes to soften. Reserve a few tablespoons of the water, then drain the dates.

Place the dates in a food processor with 1 tablespoon of the reserved water. Pulse several times until it forms a mostly smooth paste. Add in another tablespoon of water if needed. Measure out ¾ cup of date paste, and reserve any leftovers in the refrigerator.

Line a 9x9 baking pan with parchment paper.

In a large bowl, stir together ¾ cup of date paste, honey, nut/seed butter, vanilla extract, cinnamon, and salt. If you are adding zest, other extracts, or spices, add them at this time.

Add the oats, dried fruit, chopped nuts, and any other mix-ins, and stir thoroughly to combine (this may take a few minutes, as it will be a thick mixture).

Transfer the mixture to the prepared pan and press firmly into the pan, using your fingers or the flat bottom of a sturdy measuring cup. Freeze for 1 hour (or up to overnight) – this makes cutting the bars much easier. You can cut them right away, but they may fall apart slightly. You can reshape any loose pieces with your hands.

Preheat the oven to 325˚F and line a baking sheet with parchment paper.

Remove the bars from the freezer. Transfer the granola bars to a cutting board (on top of the parchment paper). Slice in half lengthwise, then cut each half into 6 evenly-sized bars for 12 bars total. The bars may crumble slightly when cut, so just press any loose pieces back into the bars.

Transfer to the baking sheet and bake for 20-22 minutes, until they are light golden brown on the bottom. Remove from the oven and let cool completely.