Place the coconut oil, honey and almond butter into a bowl. I like to use a large pasta bowl with a wide bottom to make mixing easier.

Use a rice paddle or large spoon to smoosh together the ingredients until creamy and thoroughly mixed.

Add the chia seeds, ground flax, almond flour and salt. Stir the dry ingredients into the creamy base.

Fold in the oatmeal and chocolate chips.

Scoop the mixture into a parchment-lined baking dish -- 9x9 or 6x8 – and press down firmly until the mixture covers the bottom of the dish and is completely flat.

Place the dish into the freezer and chill for at least 30 minutes.

Remove from freezer and turn-out the now firm mixture onto a cutting board. The parchment paper should allow it to pop right out.

Cut into 8 bars.

The bars can be enjoyed right away. Store the remainder in the refrigerator or freezer in an air-tight container. {Note:because they are made with nut butter and coconut oil, the bars will get soft if left out or eaten at room temperature. Still delicious, but a bit messier.}

Eat the bars alone, enjoy with fresh fruit or crumble over ice cream. They’re fantastic with coffee or tea and make a great breakfast on the go.