• Line an 8-inch x 8-inch baking pan (or 9-inch x 5-inch rectangle baking pan) with parchment paper. Slightly oil the paper with coconut oil. Set aside.
• In a large mixing bowl, combine all the dry ingredients: old-fashioned rolled oats, pumpkin seeds, salt, and cinnamon, if used. Set aside.
• In another small mixing bowl, stir drippy peanut butter, melted coconut, and maple syrup. If your peanut butter is not drippy or slightly hard, microwave the bowl for 20 seconds to soften. It makes it easier to combine.
• Stir the liquid ingredients into the dry ingredients until evenly combined.
• Pour the mixture into the lined pan and press it firmly into the pan with the back of a silicone spatula or a spoon. You must pack the mixture tightly and smoothen the top of the bar to avoid holes in the bar - these holes would make the bars fall apart when you cut them later on.
• Freeze the pan for 15-20 minutes until the bar is hard and set.
• Remove the pan from the freezer, pull out the hanging pieces of parchment paper to release the flapjack bar, and transfer to a chopping board.
• Using a sharp, long knife, cut the bar into 16 squares. Place the squares in a sealed container, placing a piece of parchment between each square to prevent them from sticking together.

Optional - chocolate coating

• Place the container with the bar in the freezer again while you melt the chocolate.
• Add vegan dark chocolate chips and coconut oil to a small mixing bowl. Microwave for 30 seconds, stir, and repeat until fully melted.
• Remove the container from the freezer and dip the bottom of the frozen flapjack bars into the melted chocolate. Place upside down on a plate until the chocolate layer is set. You can also pop the plate in the freezer to seal the chocolate faster.