Line an 8x8 inch baking pan with parchment paper or wax paper, ensuring two sides overhang.

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

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

Pour the peanut butter mixture over the dry ingredients and stir to combine until the mixture feels sticky and holds together when pressed. Adjust consistency with more oats or honey if needed.

Press the mixture firmly into the prepared pan. Refrigerate for 1 hour to allow the bars to set.

Lift the bars out of the pan using the paper overhang and slice into desired sizes.