Heat oven to 350 degrees F. Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray.

Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.

Combine honey, coconut oil, coconut sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until honey melts and the coconut sugar completely dissolves.

Pour mixture into bowl with toasted oats, almonds and cereal. Mix well. Let cool about 5 minutes then add 1/4 cup of the mini chocolate chips. Stir to combine.

Transfer oat mixture to lined pan then use a rubber spatula or parchment paper to firmly press the mixture into the pan.

Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars.

Store bars in an airtight container for up to one week. For the soft bars, keep at room temperature (if you house is warm they might fall apart a bit). For slightly harder bars, store in the fridge (this is what I did!).