1. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, mini chocolate chips, and ground flaxseed meal. Stir them together well with a spoon or spatula until evenly distributed. This ensures that the chocolate and flaxseed are spread throughout the bars.

2. Warm Wet Ingredients: In a separate microwave-safe bowl, combine the creamy peanut butter and honey. Microwave on high for 30-60 seconds, or until the mixture is warm and easily stirrable. Alternatively, you can gently heat them in a small saucepan over low heat on the stovetop until smooth.

3. Add Vanilla: Remove the wet ingredient mixture from the microwave or stovetop and stir in the vanilla extract until fully incorporated. The vanilla adds a lovely depth of flavor to the bars.

4. Combine Wet and Dry: Pour the warm peanut butter and honey mixture over the dry ingredients in the large bowl. Stir vigorously with a sturdy spoon or spatula until all the oats and chocolate chips are thoroughly coated and the mixture comes together as a cohesive, sticky dough. It might take a minute or two of good stirring to get everything combined.

5. Press into Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Transfer the oat mixture into the prepared pan. Press the mixture down firmly and evenly into the pan using the back of a spoon, your hands (lightly greased if it’s too sticky), or another piece of parchment paper on top. The firmer you press, the better your bars will hold together.

6. Chill and Set: Place the pan in the refrigerator for at least 30 minutes, or until the bars are firm enough to cut. This chilling time is crucial for the bars to set properly and maintain their shape.

7. Cut and Serve: Once chilled and firm, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and slice into 12-16 bars, depending on your desired size. Serve immediately or store for later.