Preheat the oven to 350ºF. Spread oats evenly on a baking sheet and toast in the oven 10-15 minutes or until slightly golden brown. When done toasting, transfer the oats to a medium bowl.
Place almonds and cashews in a food processor and pulse a few times until roughly chopped. Add nuts to the bowl with the oats.
Place dates in the food processor (no need to clean it out after the nuts) and process until well chopped and dough-like (about 1 minute). Add dates to the bowl with the nuts and oats.
In a glass measuring cup, stir together peanut butter and maple syrup and add to the bowl with the oats, nuts, and dates.
Mix everything together with a wooden spoon or sturdy silicone spatula, breaking up the dates. You may want to switch to mixing with your hands to thoroughly combine everything.
Transfer the mixture to a parchment lined 8x8 baking dish and press down until flat and even.
Sprinkle chocolate chips over the top and press down with your hands to help them stick. Transfer the bars to the freezer for 10 minutes to harden.
Use the parchment to lift the bars out of the pan, then cut into 10 even bars. Store in an airtight container for a 3-4 days, or in the freezer for longer.