Spread oats on a cookie sheet and bake in 325 degree oven for 2-3 minutes. This step is OPTIONAL.

Line a 9-inch square dish with parchment paper, set aside.

In a large bowl, combine toasted oats, puffed rice, and nuts/seeds.

Place peanut butter and honey in a glass bowl. Heat for 30 seconds in the microwave to soften for easier mixing.

Add cinnamon and mix until combined.

Pour cinnamon peanut butter over dried oats mixture. Stir just until combined. Fold in peanut butter chips if desired.

Press into prepared pan. Refrigerate for one hour. Overnight is best.

Remove from pan by lifting the parchment paper. Cut into bars. Store for up to 5 days in an airtight container.