Preheat oven to 350 degrees F
Combine oats and chopped almonds in a large mixing bowl.
Toast coconut on an ungreased large baking sheet for 5 minutes, transfer to a small bowl and let cool.
Place oats and almond mixture onto the same pan used for the coconut and toast in the oven for 5 minutes. Turn the oven off.
Place butter in a small saucepan and let melt, add the maple syrup and brown sugar and stir until dissolved. Remove butter and sugar mixture from the stove and stir in the vanilla and salt.
Place the toasted oats and almond mixture back into the large mixing bowl, add the butter and sugar mixture and combine well. Let cool 5 minutes before stirring in the coconut and chocolate chips. The chocolate will melt a little which will help the granola bars stick together.
Prepare an 11 ¾ by 7 ½ glass baking dish (roughly 2 quarts sized) by lining with parchment paper. Evenly spread the granola bar mixture into the dish, making sure to press the bars firmly into the pan to aide the bars sticking together.
Place the baking dish into the preheated oven for 15 minutes. Let the baking dish cool for 5 minutes once the time is done.
Place in the fridge for 1 hours or until set (over night works well). Remove the parchment paper with the harden mixture and cut into bars. Freeze or refrigerate in an airtight container and take out to enjoy one by one!
Other Rogers Porridge Oats blends can be used in place of the Rogers steel cut oats with no adjustments to the measurements!
To prepare the parchment paper, have enough paper to overlap the ends by 1 inch. Cut two slices on both ends (1.5 inches in from the longest side) until where the edge of the dish is. Fold the outside flap behind the long inside portion to create edges for the baking dish so that all areas are covered by parchment paper.