Preheat oven to 350 degrees F. Line 9-inch square pan with parchment.

On lined pan, spread out oats and almonds and bake 8–10 minutes until lightly toasted. Remove and set aside.

In large bowl, combine coconut oil, honey, almond butter, brown sugar and vanilla extract. Stir until smooth.

To bowl, add toasted oats, almonds and salt. Mix well to coat everything. Let mixture cool 5 minutes. (Note: This will ensure that chocolate added in next step will not melt.)

Fold in mini chocolate chips and gem candies. (Note: To check if mixture will bind, pinch small amount between fingers. If it sticks together easily, it’s ready. If it crumbles apart, stir in 1–2 more tablespoons of honey or almond butter.)

Transfer mixture into lined pan (or granola bar mold for evenly shaped bars.) If using pan, spread evenly, cover with parchment, and press down very firmly using bottom of a measuring cup. If using a mold, press mixture tightly into each cavity. Refrigerate at least 1-2 hours.

Lift bars out of pan using parchment and cut into 12 bars, or simply pop bars out if using mold. Store in airtight container in refrigerator up to 2 weeks or in freezer up to 3 months. Place parchment between stacked bars to prevent sticking.