Heat oven to 400°. Spray an 8-inch square baking pan with nonstick cooking spray. Line pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides. Lightly spray the parchment paper with nonstick cooking spray.
Spread the oats on a rimmed baking sheet and toast them in oven until golden brown, stirring once, 8 to 10 minutes. Transfer the oats to a large bowl and add the peanuts, banana chips, chia seeds, and sesame seeds.
In a medium bowl, combine the honey, butter, peanut butter, cayenne and salt. Microwave until the butter has melted and the peanut butter is warm, 20 to 30 seconds. Stir to combine, then pour over oat mixture and stir until the oats are completely coated. Transfer the mixture to prepared baking dish. Press the mixture firmly and evenly into the pan and smooth the surface with a spatula or knife. Refrigerate for at least two hours or overnight. Transfer to a cutting board and cut into 12 pieces.
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