Pre-heat oven to 350 degrees. Spread quinoa, oats, walnuts, chia and flax on a baking sheet then bake until slightly toasted and nutty, about 10 minutes.
Meanwhile, line an 8" x 11" baking dish with plastic wrap then spray plastic wrap with cooking spray; set aside.
In a small sauce pot, melt peanut butter and honey until smooth and creamy over medium heat. Remove from the heat once bubbles start to form around the edges - careful not to bring to a full boil. Whisk cinnamon, vanilla and salt into the peanut butter mixture. Mixture should be thin - the consistency of melted caramel sauce.
Place toasted quinoa and oat mixture into a large bowl then pour melted peanut butter sauce into the bowl. Using a rubber spatula, stir mixture until everything is evenly coated.
Let mixture cool slightly then stir in chocolate chips then spread mixture evenly into the prepared glass baking dish. Use spatula to press mixture firmly into the pan.
Cover with plastic wrap and refrigerate until chilled, 2 hours or up to overnight.
To serve, slice into 16 bars.
Bars must be cooled completely before slicing. For storage, I like to wrap each bar individually in plastic wrap then place in a resealable plastic bag for on-the-go snacking.Recipe adapted from Super Healthy Kids.