Prep – Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly greas with coconut oil.

Prepare oats – Reserve ¼ cup oats for topping. Pulse remaining 2¼ cups oats in a food processor 8–10 times until roughly chopped. Transfer to a large mixing bowl. Add cinnamon, baking powder, and salt; whisk to combine.

Mix wet ingredients – In a separate bowl, whisk cottage cheese until smooth. Add eggs one at a time, whisking after each addition. Whisk in maple syrup, melted coconut oil, and vanilla extract until emulsified. Add any liquid flavorings if using.

Combine – Fold wet ingredients into oat mixture until just combined. Gently fold in chocolate chips and any optional mix-ins.

Assemble – Spread batter evenly in prepared pan. Sprinkle with reserved oats and extra toppings if desired. Lightly press toppings into surface.

Bake – Bake 35–40 minutes, until golden brown and center is set (internal temp ~180°F / 82°C).

Cool & Cut – Cool in pan for at least 2 hours. Lift out using parchment overhang and cut into 12–16 bars with a sharp knife.