Preheat oven to 325F (165C).
Coat a 15x10-inch baking pan with cooking spray.
nonstick cooking spray
In a food processor combine rolled oats, oat bran, coconut flakes, coconut sugar, and flour. Process until finely ground.
1 cup regular rolled oats, ½ cup oat bran, ½ cup toasted flaked coconut, ⅓ cup coconut sugar, ¼ cup whole wheat flour
Add the almond butter, water, honey, baking soda, salt, and coconut extract. Process until well combined and transfer to a large bowl.
3 tablespoons almond butter, 2 tablespoons water, 1 tablespoon honey, ⅛ teaspoon baking soda, ⅛ teaspoon salt, ½ teaspoon vanilla extract
Add the chia seeds and mix well to combine (the mixture will be crumbly).
2 tablespoons chia seeds
Using the bottom of a measuring cup, press the oat mixture firmly into the prepared baking pan until evenly spread out.
Bake for 18-20 minutes, or until golden. Remove from the oven and allow to cool completely. The mixture will crisp as it cools.
Using a table knife or small metal spatula, release the oat mixture from the pan. Break it into small bite-size pieces if using for cereal, or larger pieces for granola bar bites.
Store at room temperature for up to 1 week. If, or in a mason jar in the fridge for about 2 weeks. Serve with milk or yogurt, and fruit. Can also be enjoyed by itself.
milk and desired fruit