In a small pot, heat the maple syrup stirring in the vanilla seeds and the reserved beans.
Simmer lightly for 2 minutes. Turn off the heat and let sit while preparing the oats.
Lightly toast the oats in a 9 x 13 inch roasting pan over your stove burners until they just change color and become fragrant, about 3 minutes.
Stir or shake the pan often so that the oats don’t burn. (An alternative is to bake in the oven, stirring often, until toasted, abut 15 minutes).
Add the almonds (or nuts and seeds of your choice) and continue to cook, stirring frequently for 2 more minutes. Add the dates and salt and mix-in thoroughly.
Remove the vanilla beans from the maple syrup. Pour the syrup over the toasted oat mixture and toss to coat.
Bake in the oven for 20 minutes stirring once or twice.
Cool on a wire rack, stirring a few times until cooled. Transfer to a sealed container and store in the refrigerator. It will keep indefinitely.
