Preheat oven to 325 degrees F. Bake oats for 10-15 minutes until lightly toasted. Set aside and let cool.

Lower oven to 300 degrees F. Line a 9×13 inch baking sheet with parchment paper. Set aside.

In large bowl combine toasted oats, rice cereal, shredded coconut and sliced almonds. Set aside.

In a small sauce pot, combine butter, agave syrup, corn syrup, almond butter, brown sugar and salt. Set over medium heat and stir to combine. Heat until butter has melted and mixture is creamy. Remove from heat and add vanilla extract. Pour mixture over oat mixture. Fold to combine. Once almond butter mixture is thoroughly incorporated, add chocolate chips. Fold until distributed.

Transfer to prepared parchment lined baking sheet. Spread mixture out evenly, using a spatula or your hands. Another option- take a similar size baking sheet and press down over mixture to ensure even layer. Don’t press to hard, otherwise granola will be very crunchy and dry.

Bake for 10-12 minutes. Allow to cool completely before cutting into individual servings.