Preheat your oven to 350°F. Spread the oats on a baking sheet and toast for 8–10 minutes, stirring once halfway through. This step adds extra flavor.

Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

In a large bowl, combine the toasted oats, crispy rice cereal, cinnamon, salt, and nuts if using.

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and honey and cook until the sugar dissolves and the mixture is smooth, about 2–3 minutes. Remove from the heat and stir in the vanilla extract. Similar granola bar recipes use a butter, honey, and brown sugar mixture as the binder that creates a chewy texture.

Pour the warm mixture over the oat mixture and stir until everything is evenly coated.

Let the mixture cool for 2–3 minutes, then fold in the mini chocolate chips.

Transfer the mixture to the prepared baking dish. Press it down very firmly with the back of a spatula or the bottom of a measuring cup.

Refrigerate for at least 1 hour, or until firm.

Lift the bars out using the parchment paper and cut into 12 bars.