Line an 8 or 9-inch square baking dish with parchment paper or foil sprayed with cooking spray. Set aside.
Add peanut butter, honey, and coconut oil to a large pot over medium low to medium heat. Stir continuously with a spoon until smooth. Remove from heat and stir in vanilla extract, cinnamon and salt**.
Add rolled oats, quick oats, oat flour, and flaxseeds; stir until combined. Press half of the oat mixture into the prepared baking dish. Spoon the jelly across the top of the oat mixture and spread evenly. Spoon in the remaining half of the oat mixture pressing down and flattening with a spatula or your hands.
Sprinkle the tops with peanuts or chocolate chips if desired. Press down firmly so the nuts will stick to the surface.
Refrigerate for 2 hours or until firm and set. Remove from the fridge and cut into bars or squares. Store bars in the refrigerator, either in an airtight container with wax paper separating the layers, or individually wrapped in plastic wrap.
For the jelly drizzle, scoop jelly into a small zip-top bag and cut off one corner. Pipe in desired pattern across granola bars (If jelly is too thick to pipe, microwave the amount you need in a small bowl for a few seconds first). Return to the fridge until jelly is set or enjoy immediately.