Preheat oven to 350°F. Place oats on a rimmed baking sheet and bake for about 8 to 10 minutes, stirring halfway through, until lightly toasted. If desired, you can also toast the coconut at this time with the oats- just watch carefully as coconut can burn easy. Place the oats and coconut in a large mixing bowl.

Prepare an 8 or 9 inch square baking pan by lining it with foil or parchment paper and then lightly grease.

In a medium saucepan, combine honey, coconut oil OR butter, brown sugar and salt. Cook over medium heat until butter melts and bring to a low boil. Allow to boil, while stirring, for about 1 minute. Remove from heat and Stir in the vanilla extract.

Pour hot mixture over the oatmeal/coconut mixture in the bowl. Stir until well combined and everything is coated with the sugar/butter mixture.

Let the mixture sit for about 8 to 10 min, stirring occasionally, before quickly stirring in the 1/4 cup of chocolate chips. The mixture will still be warm but not so hot that the chips completely melt- they will melt a bit which just helps hold bars together.

Scrape the mixture into your prepared pan then, using a rubber spatula or a lightly greased piece of parchment paper/foil press the mixture firmly into the pan. Take your time here and really press the mixture in so you have cohesive granola bars once cooled and cut. Then spread remaining 2 Tbsp of chocolate chips on top and gently press in. Cover the pan and place in refrigerator until cooled and set, about 2 hours.

Remove pan from refrigerator and remove granola from pan using the foil/parchment lining. Then gently peel off the parchment paper/foil. Cut into 12 bars. Store in an airtight container at room temperature. (they can be stored in the fridge but they will be a less chewy texture).