Preheat oven to 325°F and line a baking sheet with parchment paper.
Spread the oats and almonds onto the lined baking sheet. Bake for about 10 minutes until the almonds are fragrant.
Remove from the oven, add the coconut, and place back into the oven for another five minutes, or until the coconut is toasted and the almonds are a golden brown color. Pour into a heat resistant dish and let cool for about 10 minutes.
Meanwhile, in a small saucepan, stir together the honey, brown sugar, butter, salt, and vanilla extract. Over medium heat, cook the mixture until the butter has melted and the sugar has dissolved. About five minutes. Stir frequently.
Remove the saucepan from the heat and pour the syrup you've created over the oats mixture.
Fold in half the chocolate chips/chunks.
Line a 9-13 inch dish with parchment paper. Use a little extra parchment paper so that you can take the bars out of the dish easily at a later time. Spread the granola mixture into the dish. Using your spatula, press the mixutre down evenly.
Sprinkle the remaining chocolate chips/chunks over the mixure.
Refrigerate granola bars for at least two hours.
Once cooled, remove the granola mixture from the dish and cut them into whatever shape you prefer.