Melt the coconut almond butter mix and the syrup in the microwave or on low on the hob.
In a bowl mix all the ingredients together until the oats are well coated (if it is too dry melt a bit more of the butter/syrup mix).
Grease an 8" x 8" baking tray with coconut oil and then flatten the mixture out in it with your hands so everything is tightly packed, flat and even.
Pop the tin in the fridge for about 1-2 hours or overnight if you can wait. Then cut into squares.
They can stay in the fridge or I usually pop them in the freezer and just take them out as I want to eat them as they take no time to thaw out.