Begin by lining an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.

In a medium microwave-safe bowl, combine the natural creamy peanut butter and agave syrup. Heat the mixture in the microwave for 20 seconds, then whisk until melted and smooth.

Once the peanut butter mixture is well combined, add in the old-fashioned rolled oats. Stir vigorously until the oats are fully coated and integrated.

Transfer the thick oat mixture to the prepared baking pan, using a spatula or your hands to press it firmly into an even layer.

In another microwave-safe bowl, place the semi-sweet chocolate chips and a spoonful of peanut butter. Heat in the microwave in 30-second intervals, stirring after each until the mixture is smooth and glossy.

Pour the melted chocolate mixture over the pressed oat base, using a spatula to spread it evenly across the surface.

Place the baking pan in the freezer for about 45 minutes, allowing the bars to set completely.

Once chilled, lift the bars out using the parchment overhang and place them on a cutting board. Use a sharp knife to slice them into desired portions.