Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

If using large flake oats, pulse them in a food processor until they resemble quick oats (approximately 10 times). For both oat types, empty them into a large bowl, then return 1 cup of the oats to the food processor and turn on low until the oats are very fine and resemble flour.

In a medium sauce pan, melt the coconut oil, nut butter and honey on low heat until melted. Remove from the heat and stir in the vanilla extract. Set aside to cool.

Add the shredded coconut, seeds, chocolate chips and brown sugar to the large bowl with the oats. Stir well to combine. Drizzle the coconut oil mixture on top. Stir well with a large spoon or spatula until there are no dry patches left.

Empty the mixture onto the parchment lined baking sheet and spread evenly. Use the back of the spoon or spatula to press down very firmly. Grease a rolling pin with butter or non stick baking spray and use it to roll over the mixture, pressing down as firmly as you can without the mixture pushing over the edges of the baking sheet.

Bake for 15 to 18 minutes or until edges are brown. Remove from the oven and allow to cool completely on the baking sheet. Place the entire pan in the freezer for 15 minutes or until bars have hardened to the touch. Once cooled, use a dough scraper or sharp knife to cut 32 equal sized bars. Remove and wrap each bar in wax paper, parchment paper or plastic wrap. Place in air tight containers or airtight bags and store in the fridge.