Line a 9×13-inch baking dish with parchment paper and set aside. In a large bowl, combine 2 cups old fashioned rolled oats and 1 cup puffed rice cereal; set aside.

In a small saucepan, combine 4 Tbsp coconut oil, 1/4 cup light brown sugar, 1/2 cup almond butter, and 1/4 cup honey. Heat over medium-high, whisking, until the mixture melts and comes to a gentle boil.

Reduce heat to medium-low and continue whisking; simmer the mixture for about 2 minutes, whisking continually to keep it smooth.

Remove the saucepan from the heat and stir in 1/2 tsp vanilla extract.

Pour the hot almond butter mixture over the oat and puffed-rice mixture. Fold with a spatula until all dry ingredients are evenly coated.

Stir in 1 tablespoon of the 3 Tbsp mini chocolate chips, reserving the remaining 2 tablespoons for the topping.

Transfer the granola mixture to the prepared baking dish. Press the mixture firmly and evenly into the pan (you can use another piece of parchment to press so it doesn’t stick to your hands).

Evenly sprinkle the reserved mini chocolate chips over the top and add a pinch of sea salt.

Cover the dish and refrigerate until firm, about 2 hours.

Lift the set mixture from the pan using the parchment paper, place on a cutting board, and cut into 18 bars. Store at room temperature individually wrapped in plastic wrap or freeze for later.