optional: Preheat the oven to 350 degrees F. Place the rolled oats, sliced almonds, and coconut flakes on a baking sheet and bake for 10 minutes stopping half way in between to give the ingredients a good flip to ensure even browning. Step #1 isn't necessary but I highly recommend it for an added crunch. Let the oat mixture cool completely before proceeding, about 10 minutes.

Line an 8x8 or loaf pan with aluminum foil, set aside.

In a large bowl, combine the rolled oats, sliced almonds, coconut flakes, rice crispies, and chocolate chunks

Place the honey, almond butter, coconut oil, vanilla extract, and sea salt in a small saucepan and cook on medium heat until the mixture is nice and bubbly, about 5 minutes. Remove from heat and continuously stir so the mixture can cool down quickly. Pour the wet ingredients over the dry ingredients. Stir quickly to evenly coat. The chocolate chunks will get a little melty - that's fine and even desirable.

Transfer the mixture to the baking pan, pat the mixture down using a spatula. Place a sheet of plastic wrap over the mixture and using the back of a large measuring cup, press the mixture into the pan. The more tightly packed the mixture, the less the bars will crumble on you later.

Still covered, pop them into the freezer for 15 minutes or in the refrigerator for 2 hours. Remove and cut into 12 bars. Store in an airtight container or bag in the fridge. It's best to not store them at room temperature. Bars can also be kept in the freezer.