In a large bowl, combine the nut butter, syrup eggs, cinnamon and vanilla. Stir well. Add the remaining ingredients and mix until everything is evenly distributed and all the dry ingredients have been moistened.
Cover a rimmed baking sheet with parchment paper and grease the paper lightly. Pour the granola bar mixture onto the greased paper and press evenly across the pan. Using the back of a large metal spoon may help. Really press and pack the mix into the corners of the pan and press down well as you smooth the back of the spoon across the surface until it is even, smooth and solid.
Bake at 325° for 20-25 minutes until the edges and underside are deep golden brown (you can lift it by a corner of the paper to check).
Allow the bars to cool completely in the pan before cutting. Cut into 30 bars. Refrigerate leftovers for up to a week or freeze, individually wrapped in plastic, for up to a month.