Toast the Oats Preheat your oven to 350°F. Spread oats on a baking sheet and toast for 10–12 minutes, stirring once halfway. Let them cool a bit—this brings out a deep, nutty flavor. (Totally worth the extra step!)
Make the BinderIn a saucepan over medium-low heat, stir together butter, brown sugar, and honey until melted and just bubbly. Remove from heat, then stir in vanilla and salt. (Add peanut butter now if using.)
Mix It Up: In a large bowl, combine toasted oats and the warm liquid. Stir until everything’s coated. Let it cool about 5 minutes before adding chocolate chips so they don’t melt completely. Then fold in chocolate chips and any other goodies.
Press and Chill: Line an 8x8-inch pan with parchment paper. Press the mixture in firmly (use the back of a measuring cup or your hands with wax paper). Press extra chocolate chips on top if you want that pretty look.
Chill and Slice: Refrigerate for at least 2 hours (overnight is even better). Then slice into bars or squares. Store in the fridge for up to 1 week or freeze for longer.