Begin by lightly grinding the whole rolled oats in a food processor for about 20 seconds. Transfer to a large mixing bowl.

Melt the virgin coconut oil in the microwave for about 20 seconds until fully melted.

In a small bowl, combine the melted coconut oil, sunflower butter, honey, and vanilla extract. Stir until smooth.

In the large bowl with the ground oats, add the crispy rice cereal, shredded coconut, chia seeds, flax seed, and mini chocolate chips. Mix gently.

Pour the wet mixture over the dry ingredients. Mix thoroughly until no dry spots remain.

Prepare a 9'x13' pan by greasing or lining it with parchment paper. Press the mixture into an even layer.

Cover the pan with plastic wrap and chill in the refrigerator for about 50 minutes, or until firm.

Once firm, cut into squares or bites and serve. Store in an airtight container for up to 2 weeks or freeze for longer.