Preheat oven to 350 degrees F. Spread the old fashion oatmeal on a jelly roll pan. Place in the preheat oven for about 15 to 20 minutes or until the oats turn golden brown, making sure to stir them every 7 to 10 minutes. Cool.
While the oats are roasting combine the honey, brown sugar, coconut oil, cinnamon, and salt in a small saucepan. Cook over medium heat stirring constantly until the sugar is dissolved and the mixture comes to a boil. Remove from heat and stir in the vanilla
In a large bowl combined the popped popcorn, oats, and pecans, mix well.
Pour the honey mixture over the popcorn oats mixture and stir until everything is coated.
Line a 9 by 13-inch baking pan with aluminum foil and spray lightly with a non-stick cooking spray.
Pour the popcorn mixture into the prepared baking dish and press the mixture into the pan, using a spatula or the back of a spoon. You want to make sure that is pressed firmly into the pan. Let set for overnight or in the refrigerator for at least an hour or two.
Remove from the baking pan and cut into bars.
If you would like to add the chocolate drizzle for the bars, after the bars are cut combine the chocolate chips, peanut butter, and coconut oil and microwave until the chocolate chips are melted. Make sure to stir the chocolate chips and peanut butter every few minutes so the chocolate does not burn. Drizzle the chocolate over the bars and let dry.
Store in an airtight container.