Line an 8×8‑inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium saucepan over low heat, melt peanut butter, honey, and butter (or coconut oil), stirring until smooth and well combined.

Remove from heat and stir in vanilla extract and pinch of salt.

Add rolled oats and any optional mix‑ins, stirring until fully coated.

Press the mixture firmly and evenly into the prepared pan using the back of a spoon or your hands.

Refrigerate for at least 1 hour (or up to overnight) until set and firm.

Lift bars out using parchment overhang and cut into 12 squares or bars.

Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.