Combine the oats, mix-ins, and cinnamon in a medium size bowl. Add the almond butter, Forager Project Cashewmilk Yogurt, and vanilla. Using your hands, combine the ingredients until a thick paste is formed.
In an 8x8 inch baking dish lined with parchment paper, press down the mixture until tightly flattened. Cover and refrigerate overnight.
When hardened, remove from the dish, top with shredded coconut, and cut into 16 squares. Store the squares in the refrigerator for up to a week in an airtight container.