Line the pan: Line an 8x8-inch baking pan with parchment, leaving a little overhang so you can lift the bars out later.

Warm the base: In a small saucepan over low heat, combine 3/4 cup peanut butter, 1/2 cup honey (or maple), and 2 tablespoons coconut oil. Stir until smooth and just warmed through—about 1–2 minutes. Don’t let it boil.

Add flavor: Remove from heat. Stir in 1 teaspoon vanilla extract and a pinch (1/4 teaspoon) of fine sea salt.

Stir in oats: Add 2 1/2 cups rolled oats to the warm mixture. Stir until every oat is evenly coated. If using delicate add-ins like mini chocolate chips and you want them melty, add now. If you want them intact, let the mixture cool 5 minutes first.

Press into the pan: Transfer the mixture to the prepared pan. Use a spatula or the bottom of a measuring cup to press it down firmly and evenly. Pressing well helps the bars hold together.

Top it off (optional): Sprinkle extra chocolate chips, chopped peanuts, or a pinch of flaky salt over the surface and press lightly so they stick.

Chill: Refrigerate for at least 1–2 hours, or until firm enough to slice cleanly.

Slice and serve: Lift the slab out using the parchment. Slice into 12 bars or 16 squares. Keep chilled for the best texture.