Line your square pan with parchment paper, leaving some overhang for easy removal. Gather all ingredients nearby.
In a large mixing bowl, combine the rolled oats, chopped nuts, a pinch of salt, and vanilla extract. Stir until evenly mixed.
Pour in the melted butter or coconut oil and honey, then stir until the mixture becomes sticky and well coated, with all ingredients starting to cling together.
Fold in the chocolate chips, distributing them evenly throughout the mixture. The mixture should feel thick and sticky.
Transfer the mixture into the prepared pan. Use a spatula or the back of a spoon to press it firmly into an even layer, about 1 inch thick. Press down until the surface feels compact and smooth.
Place the pan in the fridge and chill for at least 2 hours, or until the mixture is firm and set. You’ll hear it firming as it cools.
Once chilled, lift the block out of the pan using the parchment overhang. Place on a cutting board and cut into bars or squares with a sharp knife.
Wipe the knife with a damp cloth between cuts for clean, even slices. Serve immediately or store in an airtight container in the fridge for up to a week.
