Step 1

This recipe moves fast, so measure everything out before you get started. Pour the oats into a large bowl and set it aside. Lightly spray an 8-inch square pan with oil and press a square of parchment paper into the bottom. (The oil will hold the parchment paper in place, so it doesn't move around later.)

Step 2

In a small saucepan over medium-high heat, bring the honey to a boil. Set a timer and allow the honey to boil for 1 minute, without stirring.

Step 3

Remove from the pan of honey from the heat and stir in the peanut butter and salt. As soon as the mixture is smooth, pour it over the oats.

Step 4

Use a spatula to stir quickly, coating the oats evenly with the peanut butter mixture. It will harden as it cools, so it may become difficult to stir as it cools down.

Step 5

Transfer the mixture to the prepared pan, and press it very firmly into the bottom. Sprinkle any optional toppings over the top, if desired, then press the toppings into the bars. (The chocolate chips will melt if you press them into the warm bars, so I usually prefer to drizzle melted dark chocolate over the top after they have cooled, instead.)

Step 6

As soon as the mixture is cool and firm to the touch, use the parchment paper to lift the bars out of the pan and slice them into 12 pieces. These granola bars can be kept at room temperature for 3-5 days, or in an airtight container in the fridge for up to 1 month. You can also freeze them for up to 6 months if you'd like to make a larger batch. They can thaw overnight in the fridge.