Preheat oven to 325 degrees F. Line a 9x9-inch square baking pan with parchment paper.
In a large bowl, stir together the oats, chopped peanuts, chocolate chips and puffed rice cereal.
In a medium bowl, whisk together the date puree, peanut butter, honey, maple syrup, vanilla and salt until smooth and thoroughly combined. Add the wet ingredients to the bowl with the oat mixture and fold together with a rubber spatula until evenly mixed.
Transfer the mixture to the prepared baking pan and, using the back of a wooden spoon, press firmly into an even layer, making it as compact as possible. Bake until the bars are set and beginning to brown around the edges, 20 to 25 minutes. Transfer the pan to a wire rack and let cool to room temperature before slicing. The granola bars can be kept at room temperature, in an airtight container or individually wrapped in plastic wrap, for up to 4 days, or frozen for up to 2 months.