Add quick oats and add-ins to a large mixing bowl. If using nuts or large pieces of dried fruit, pulse in a food processor before adding to make sure there are no large pieces. We do 1/2 cup of shredded coconut and 2 cups of chopped pecans and almonds. Mix until well combined.

To a small saucepan add the peanut butter, honey, coconut oil, and vanilla. Melt over low heat until smooth and well combined.

While the mixture is heating, line a 9x13 pan with aluminum foil or parchment paper.

Quickly and carefully pour the peanut butter mixture into the mixing bowl full of oats. Use a silicone spatula or wooden spoon to stir until all of the dry ingredients are wet.

Add in a few handfuls of chocolate chips. I don’t have an exact amount for you here because it’s really a personal preference. Stir until the chocolate chips are evenly distributed, but just keep in mind that if you overmix it, the chocolate chips are likely to melt and then you will just end up with chocolate granola bars.

As soon as your mixture is ready, press it into that baking dish that you prepared. I like to use the back of a measuring cup to make sure it is nice and compacted. If you skip this step, they will crumble when you try to take them out.

Refrigerate for 1 hour, then cut into bars and remove. Need to speed up the process? Just place them in the freezer to harden quickly.

If you won’t be eating them right away, you can also place them individually on a pan or baking sheet to flash-freeze them in your freezer. This will make them hard enough to put in a bag or container in the freezer without them sticking together and you will be able to just remove however many you need at at time.