Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a 10×4-inch (25×10-centimeter) loaf pan with parchment paper.

Arrange the oats, quinoa, sunflower seeds, and pumpkin seeds on a baking sheet. Toast for eight to 10 minutes, until lightly golden and aromatic. Transfer to a bowl.

Combine the almond butter, honey, vanilla, cinnamon, and sea salt in a small saucepan. Gently heat and stir until the mixture is smooth and cohesive.

Allow the mixture to cool slightly, then pour it over the toasted oats and seeds. Stir to coat evenly. Fold in the flaxseed, chopped dates, and chia seeds.

Transfer mixture to the prepared loaf pan. Spread it evenly, pressing down firmly so the bars hold their shape.

Combine chocolate chips and coconut oil and heat until melted. Drizzle over the bars and place in the freezer until firm. Once set, slice into bars for a clean, on‑the‑go snack that’s as wholesome as it is delicious!