Preheat the oven to 325°F and line a 9x9 inch pan with parchment paper, leaving overhang on two sides.

Toast the oats and pecans on a sheet pan for 8 to 10 minutes, stirring once, until fragrant and lightly golden.

Melt the butter with the brown sugar and maple syrup in a saucepan, stirring until it bubbles and coats the spoon, about 3 minutes.

Remove from heat and stir in the vanilla and salt.

Pour over the toasted oats and pecans, stirring until every piece is coated.

Press the mixture firmly and evenly into the pan using the back of a greased spoon, firm enough that it holds a fingerprint.

Bake for 18 to 20 minutes, until the edges are deep golden.

Cool completely in the pan, about 1 hour, before lifting out; bars cut warm fall apart.

Cut into 12 bars, wrap each individually in parchment paper, and tie with a length of twine.