Let the oats completely cool on the paper. Break the mixture into loose chunks (do not crumble).
Store in freezer for up to a month in a ziploc bag.
Line large baking sheet with parchment paper. Spread the sticky oat mixture over the paper in a thin layer. Drizzle the remaining syrup mixture over the thin layer of sticky oats. Then sprinkle cinnamon on top.
Pre heat over 350 degrees.
Combine Maple syrup, butter, vanilla and brown sugar in a pot and bring to a boil and then turn off.
Combine and mix the remaining ingredients in a large bowl, pour half of the maple syrup mixture over the oat mixture. Mix well.