Add oats, chopped peanuts, flax meal, cinnamon and salt to a large bowl and stir to combine. Set aside.
In a medium bowl, mash the banana thoroughly with the back of a fork or spoon. Add in the cookie butter spread, honey and coconut oil, and heat in the microwave for about 30 seconds, just until smooth and creamy. Stir to combine.
Pour the wet mixture over the dry, then mix until the oats are evenly coated.
Transfer to an 8x8 baking dish lined with parchment paper, and gently press down into an even layer.
Refrigerate for at least 2 hours. Slice into bars and enjoy with an extra drizzle of honey!
Store in an air-tight container in the fridge for up to two weeks.