Preheat your oven to 325 degrees F.
Line a large baking sheet with parchment paper and a Silpat baking mat.
Place the old fashioned oats in a large mixing bowl.
In a small bowl, combine the creamy peanut butter and honey. Microwave for 20-30 seconds until warm.
Stir until smooth.
Pour the warm mixture over the oats and stir until well coated.
If unsalted peanut butter is used, add a pinch of salt.
Spread the mixture onto the lined baking sheet and press down gently.
Bake for 25-30 minutes or until golden brown, stirring once.
Remove from the oven and let cool completely on the sheet.
When cool, stir in the mini chocolate chips.
Store in an airtight container for up to 1 month.
