Line an 8 inch square pan with two strips parchment paper, overlapping each other in each direction.
Briefly pulse the oats in the food processor or blender to break them up. You don’t want to turn them into a our, just break them down slightly.
In a large bowl, whisk the oats, almonds, pistachios, cocoa nibs and cinnamon. In a small bowl, mix the almond butter, honey and vanilla. Pour the wet mixture into the dry ingredients and mix together until everything is well coated.
Scoop the mixture into the 8 inch pan. Pack the mixture down as firmly and evenly as possible using the back of a spatula
Cover with foil and refrigerate for one hour or more. Remove the mixture by lifting the parchment paper, then slice into bars with a sharp knife.