Prep Equipment: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, packed brown sugar, salt, and ground cinnamon. Stir well to break up any sugar clumps.

Combine Wet Ingredients: In a separate bowl, whisk together the creamy peanut butter, honey (or maple syrup), and vanilla extract until completely smooth and emulsified.

Mix Together: Pour the wet peanut butter mixture into the bowl with the dry oat mixture. Stir thoroughly until all dry ingredients are evenly coated. Fold in the chocolate chips (and any nuts/dried fruit).

Press into Pan: Transfer the mixture into the prepared baking dish. Use a spatula or the back of a measuring cup to press the mixture down firmly into an even layer.

Bake: Bake at 350°F (175°C) for 20–25 minutes, or until the edges are lightly golden brown and the center is set.

Cool & Slice: Remove from the oven and allow to cool in the pan for at least 15 minutes. Use the parchment paper handles to lift the block out, slice into 8–10 rectangular bars or squares, and enjoy!