Line an 8×8 inch baking pan with parchment paper or wax paper so that two sides overhang like handles.

In a small saucepan, heat the peanut butter and honey, whisking until smooth. Remove from the heat and stir in the vanilla. Let cool for several minutes.

In a large mixing bowl, whisk the oats, flaxseed, wheat germ, cinnamon, and salt. Roughly chop any mix-ins that are larger than a chickpea and stir into the oat mixture.

Pour the peanut butter mixture over the dry ingredients. Stir to combine until the mixture feels somewhat sticky.

Press the mixture firmly into the pan to help the bars stick together. Refrigerate for 1 hour to allow the bars to set.

Using the paper handles, lift the bars out of the pan onto a cutting board and slice into bars of desired size.