Line an 8-inch square baking dish with crisscrossed sheets of unbleached parchment paper, with the paper overhanging all 4 sides of the dish, and set it aside.

In a large bowl, place the rolled oats, oat flour, rice cereal and coconut chips, mix to combine well and set the bowl aside.

In a medium-sized heavy-bottom saucepan, place the coconut oil, brown sugar, honey, and salt, and cook over medium heat, stirring occasionally, until the mixture liquifies and comes to a simmer. Cook undisturbed for 45 seconds more, and then remove from the heat.

Add the vanilla and peanut butter, stirring constantly until the mixture stops bubbling. Allow the mixture to cool slightly, until no longer hot to the touch.

Create a well in the center of the dry ingredients in the large bowl, pour in the warm peanut butter and sugar mixture and mix throughly.

Continue to mix until all of the dry ingredients have been absorbed into the mixture. If adding the miniature chocolate chips, allow the mixture to sit until cool to the touch or the chips will melt completely. Mix the chips until evenly distributed throughout.

Transfer to the prepared baking dish and press very firmly into an even layer. Allow to sit at room temperature until cool and set.

To speed the process, refrigerate the dish for about 15 minutes.

Place the bars on a cutting board and, using a large, sharp knife, cut into 10 rectangles. Wrap each bar separately and store at room temperature until ready to serve.