Line a baking pan with parchment paper to prevent sticking and set aside.
Combine peanut butter and honey in a microwave-safe bowl and microwave in 20-second bursts, stirring each time, until smooth, melted, and fragrant—about 1 minute total.
Add the quick oats, vanilla extract, and sea salt to the melted mixture and stir until everything is well combined and the oats are coated.
Transfer the oat mixture into the prepared pan and press it down firmly with the back of a spatula to create an even, compact layer. Chill in the fridge for 15 minutes to set.
Meanwhile, combine chocolate chips and coconut oil in the microwave and melt in short bursts, stirring until smooth and glossy—about 30 seconds.
Pour the melted chocolate over the chilled oat layer, spreading it evenly with a spatula for a glossy, smooth top.
Return the pan to the fridge and chill for at least 30 minutes until the chocolate is firm and the bars are set.
Lift the whole slab out of the pan using the parchment paper and place on a cutting board. Use a sharp knife to cut into 12 squares or rectangles.
Serve immediately or store in an airtight container in the fridge for up to a week for the best fudgy texture and flavor.
