Spray a 7x11-inch baking pan with cooking spray and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, and almonds onto a half-sheet pan. Place in the oven and toast for 15-20 minutes or until the almonds are a light golden brown. Check the pan at 15 minutes. Watch closely, so the nuts don't burn.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, and stir to combine. Turn mixture out into the prepared baking pan and press down, evenly distributing the mixture in the pan and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into 12 rectangular bars and add topping.

For the topping, microwave the chocolate chips and coconut oil in a microwave safe bowl for 30 seconds on high. Stir until completely smooth. Heat for 15 more seconds, if needed. Drizzle over bars. They're ready to eat. If you want the chocolate to set, place in refrigerator for about 30 minutes. Store in an airtight container for up to a week.