Prep your pan: Line an 8x8-inch baking pan with parchment, leaving a little overhang on two sides. This makes it easy to lift the bars out later.

Warm the wet base: In a medium saucepan over low heat, add 1/2 cup coconut oil (or 1/2 cup unsalted butter), 3/4 cup peanut butter, and 1/2 cup honey (or maple syrup). Stir gently until smooth and just warm, not bubbling.

Add flavor: Remove from heat. Stir in 2–3 tablespoons unsweetened cocoa powder, 1–2 teaspoons instant espresso powder (adjust for stronger coffee flavor), 1 teaspoon vanilla extract, and a pinch of fine sea salt. Taste and adjust cocoa or espresso if needed.

Fold in oats: Add 3 cups old-fashioned rolled oats to the warm mixture. Stir well until every oat is coated and the mixture looks thick and sticky.

Press into pan: Transfer the oat mixture to the lined pan. Use a spatula or the back of a spoon to press it firmly and evenly into the corners. A firm press helps the bars hold together.

Optional chocolate layer: Melt 1 cup dark chocolate chips with 1 tablespoon coconut oil in a microwave (20–30 second bursts, stirring between) or over a double boiler. Spread evenly over the pressed oats. Sprinkle with flaky sea salt if you like.

Chill: Refrigerate for at least 1–2 hours, or until set and firm. For quicker setting, pop in the freezer for 30–40 minutes.

Slice and serve: Use the parchment overhang to lift the slab onto a cutting board. Slice into 12–16 bars. Keep them chilled for the cleanest cuts.