For the Oat Bars

Line an 8 × 8-inch (20 × 20 cm) square pan with parchment paper, leaving some paper over the edges to make the bars easy to remove.

2. Make the Chocolate Mixture

Add the peanut butter and honey or maple syrup to a small saucepan. Warm over low heat, stirring frequently, until smooth and well combined. Do not bring it to a boil.

Remove from the heat and stir in the cocoa powder, vanilla extract, salt, and cinnamon.

3. Add the Oats

Place the rolled oats in a large mixing bowl. Pour the warm chocolate-peanut-butter mixture over the oats.

Stir thoroughly until all the oats are evenly coated.

4. Add Chocolate Chips

Allow the mixture to cool for a few minutes, then fold in the mini chocolate chips. Waiting briefly prevents the chocolate chips from completely melting.

5. Press Into the Pan

Transfer the mixture to the prepared pan. Press it down very firmly and evenly using the back of a spoon, spatula, or the bottom of a glass.

Firm pressing is important because it helps the bars hold together.

6. Add the Topping

Melt the chocolate chips with the coconut oil, if using, in short intervals in the microwave, stirring between each interval.

Spread the melted chocolate over the oat mixture.

7. Chill

Refrigerate for 1–2 hours, or until the bars are firm.

8. Slice and Serve

Lift the chilled slab from the pan using the parchment paper. Cut into 12 bars or squares.

Serve chilled or allow them to sit at room temperature for a few minutes before serving.