• Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
• In a large mixing bowl, whisk together the peanut butter, honey, melted butter, eggs, and vanilla until smooth and well combined.
• Add the old-fashioned oats, quick oats, oat flour, cinnamon, salt, baking powder, flaxseed, and hemp hearts. Stir until everything is evenly combined.
• Fold in the mini chocolate chips and mini M&M’s.
• Transfer the mixture to the prepared baking pan. Press the mixture down very firmly and evenly into the pan. This helps the finished bars hold together.
• If desired, press a few additional mini M&M’s and chocolate chips into the top.
• Bake for 18–22 minutes, or until the edges are lightly golden and the center is just set. Do not overbake if you want the bars to stay soft and chewy.
• Allow the bars to cool completely in the pan.
• Once cooled, refrigerate for at least 1 hour before lifting the bars from the pan and slicing into 12 bars.

Notes

• For the best soft-baked texture, slightly underbake rather than overbake. The bars will continue to set as they cool.
• Chilling before slicing is important! It helps the bars firm up and gives you much cleaner cuts.
• Store the bars in an airtight container in the refrigerator for up to 1 week.
• To freeze, wrap individually or separate the bars with parchment paper and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before packing.
• For an optional protein boost, add unflavored collagen peptides. If the mixture becomes too dry, add a little additional peanut butter or honey.
• If packing these for school, check your school’s nut policy before sending peanut-containing snacks.