Line an 8-inch square baking dish with crisscrossed sheets of unbleached parchment paper, with the paper overhanging all 4 sides of the dish, and set it aside.

In a large bowl, place the rolled oats, oat flour, rice cereal and coconut chips, and mix to combine well. Set the bowl aside.

In a medium-size heavy-bottom saucepan, place the coconut oil, brown sugar (or coconut palm sugar) and salt, and cook over medium heat, stirring occasionally, until the mixture liquefies and comes to a simmer.

Cook, undisturbed, for 45 seconds more, and then remove from the heat. Add the honey and vanilla, stirring constantly until the mixture stops bubbling. Allow the mixture to cool slightly, until no longer hot to the touch.

Create a well in the center of the dry ingredients in the large bowl, pour in the warm sugar mixture and mix throughly, working quickly to prevent the warm sugar from sticking to the bottom of the bowl.

Continue to mix until all of the dry ingredients have been absorbed into the mixture.

Transfer to the prepared baking dish and press very firmly into an even layer.

Allow to sit at room temperature until cool and set before lifting out the bars by the overhung pieces of parchment paper.

To speed the cooling and setting process, you can place the baking dish in the refrigerator.

Place the bars on a cutting board and, using a large, sharp knife, cut into 12 rectangles.

Wrap each bar separately and store at room temperature until ready to serve.