Hola Granola!
Granola that’s packed with protein and tastes heavenly because of little chocolate buttons here and there. All this and no gluten.
    1. Line a 9×9 pan with plastic wrap or tin foil. Lightly grease.
    2. In a mixing bowl, combine the oats, rice cereal and chopped almonds. Set aside.
    3. Place the coconut oil, almond butter, salt, coconut milk, honey, and brown sugar in a large saucepan and bring to a boil over medium high heat, whisking until smooth. Boil for 1 minute. Remove from heat and stir in the vanilla.
    4. Pour the mixture over the oat/cereal and stir until everything is well combined. Let cool for about 5 minutes.
    5. Add ¾ C. of the chocolate chips to the mixture and stir in.
    6. Place the oat mixture in the prepared pan and press in firmly, keeping the top level.
    7. Refrigerate the pan for 2 hours, or until firmly set.
    8. Remove the granola mixture from the pan and peel away the plastic wrap or tin foil. Slice into bars.
    9. Place the remaining ¼ C. of chocolate chips and the butter in a small, microwaveable bowl and heat on high at 20 second intervals, stirring after each interval, until melted. Place melted chocolate in a piping bag and pipe on top of sliced granola bars.
    10. Store in an airtight container.