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Line an 8-inch by an 8-inch baking pan with parchment paper.
In a large bowl, stir together the peanut butter, honey, pure vanilla extract, cinnamon, and salt, until smooth.
Add the gluten-free quick oats and mini chocolate chips. Stir until fully combined. The mixture will seem dry at first, but it'll come together.
Press the mixture firmly into the pan with your hands or a spatula. Use the back of a ¼ measuring cup to help flatten the mixture. Cover with plastic wrap and chill for at least 1 hour, then slice into bars.
Store the cut bars in an air-tight container the refrigerator.
The bars can be frozen up to 2 months. Defrost for 30 minutes at room temperature before eating.