In a large bowl, combine the SunButter, vanilla extract, and maple syrup. Stir until well combined and the mixture becomes thick and sticky. Add the oatmeal into the mixture and stir until combined.

Press the oatmeal mixture into an even layer at the bottom of a parchment-lined 9x9-inch baking dish. Use the back of a spoon or your hands to smooth the surface. Place the dish in the refrigerator while you prepare the chocolate frosting.

In a microwave-safe bowl or double boiler, melt the vegan chocolate chips and coconut oil together until smooth, stirring occasionally.

Once melted and smooth, remove from heat and let the chocolate mixture cool slightly.

Pour the melted chocolate frosting over the chilled oatmeal layer in the baking dish, spreading it evenly with a spatula.

Sprinkle flaky sea salt over the chocolate frosting for an added touch of flavor and texture.

Cover the vegan lunch lady bars with foil and let the bars set for 3-4 hours at room temperature for best results. This allows the oats to soften up slightly, providing the perfect chewy texture. Once the chocolate has solidified, you can place the bars in the fridge for 10-15 minutes just to ensure mess-free slicing.

Once the bars are fully set, remove them from the refrigerator and lift them out of the baking dish using the parchment paper edges.

Place the bars on a cutting board and use a sharp knife to slice them into squares or rectangles, depending on your preference.

Serve the Nut-Free Lunch Lady Bars immediately, or store them in an airtight container in the refrigerator for up to one week. Enjoy!