Preheat oven to 350F.

Mix the oats and pecans together in a large bowl.

In a small saucepan over medium low heat, warm coconut oil, maple syrup, and brown sugar until the mixture is syrupy. Remove from heat and whisk in banana puree, vanilla, cinnamon, and salt until well combined. Pour over the dry ingredients and mix well.

Spread the mixture evenly onto baking sheets lined with parchment paper and bake for 20-30 minutes (giving it a stir every 10 minutes or so) or until golden brown.

Cool completely on the baking sheet and store in an airtight container.