Ingredients

1/2 cup creamy peanut butter
1/4 cup plus 2 tablespoons honey or brown rice syrup
1/2 teaspoon vanilla extract
1 1/2 cups rolled oats
3 tablespoons mini chocolate chips (plus a few extra to sprinkle on top, if desired)
2 tablespoons sunflower seeds
Optional: 2-3 tablespoons shredded unsweetened coconut

Directions

Line an 8-inch square pan with parchment or wax paper. (The mixture will not fully cover the bottom of a 9-inch square pan. In a pinch, use a 9-inch round pan. If doubling the recipe, use a 9×13-inch pan.)

Warm the peanut butter and honey in the microwave just long enough to easily stir them together into a smooth mixture, about 20 seconds or so when the ingredients start at room temperature. Add the vanilla, and then stir in the oats, mini chips, sunflower seeds, and optional coconut, making sure to completely incorporate all of the ingredients.

Press the mixture firmly and evenly into the prepared pan. (I like to use the flat bottom of a measuring cup to really press down on the mixture. To avoid sticking, lightly grease the cup or press over a piece of parchment or wax paper.) This will ensure even bars that hold together well. If using, lightly sprinkle additional chips on top of the bars, gently pressing down on them so they adhere.

Refrigerate for 30-60 minutes to set before cutting into squares. For easy cutting, use the paper liner to lift the bars out of the pan and rock a long, sharp knife in a straight line across the bars. Stored in an airtight container in the refrigerator, the bars will keep for at least 2 weeks. When using honey instead of brown rice syrup, the bars will be slightly softer when stored at room temperature.