Heat a dry 10-inch skillet over medium heat. Add the quinoa and stir constantly for 4-5 minutes until it crackles, smells nutty, and turns a light golden color. Transfer to a large mixing bowl and let it cool for 5 minutes.

Add the rolled oats to the same bowl with the toasted quinoa and stir to combine.

In a small saucepan over low heat, combine the peanut butter, honey, and coconut oil. Stir for 2-3 minutes until everything is melted and smooth, with no lumps of peanut butter remaining.

Remove from heat and stir in the vanilla extract and sea salt.

Pour the warm peanut butter mixture over the oat and quinoa bowl. Stir with a wooden spoon until every grain and oat is coated evenly. Fold in chocolate chips now if using.

Line an 8x8 inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Transfer the mixture into the pan.

Press the mixture firmly and evenly into the pan using the flat bottom of a measuring cup. The surface should be compact and level with no loose spots.

Refrigerate for at least 2 hours, or until the bars are completely firm and cold to the touch.

Lift the slab out using the parchment overhang and place on a cutting board. Use a sharp knife and single downward cuts to slice into 12 bars.

Store in an airtight container in the fridge with parchment between layers.