Preheat oven to 250F.
Combine with fingers or a powerful mixer until pleasingly clumpy:
3 c rolled oats
1 c soft pitted dates or softened dried apricots
1/2 c peanut, sunflower or nut/seed butter of your choice
1/2 c brown sugar OR 1/3 c agave, barley, maple, brown rice syrup or honey
2T cocoa (optional)
1/2 tsp salt
Lay out on lightly oiled cookie sheet. Bake for 40 minutes, stirring halfway through baking. Watch during last 10 minutes, especially (but not only) if using brown sugar instead of a syrup or honey: as soon as water content depletes, sugars caramelize so quickly that the mixture can burn in 3-5 minutes. Leave in turned-off oven and cool to room temperature.
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