Lightly toast the oats and coconut flakes in a dry skillet.
In a small pan, melt the peanut butter, maple syrup, coconut oil, vanilla extract.
Add the oats and coconut flakes into a pan. Combine until thoroughly coated.
Pour the mixture into a baking pan 25×11 cm, lined with parchment paper. Keep on the freezer for about 30 min.
Remove from baking pan. Cut into small bars.