Line a 9x5-inch rectangle loaf pan with a piece of parchment paper. Set aside.
In a large mixing bowl, add the wholegrain rolled oats, quick cooking oats, flaxseed meal, chia seeds, chopped almonds, and shredded coconut. Give a good stir to combine. Set aside.
In a small saucepan, add creamy peanut butter (or almond butter), coconut oil, vanilla, and coconut sugar.
Bring the saucepan under medium heat and whisk constantly to melt the coconut sugar (or sugar-free sweetener) into the nut butter. It shouldn't take more than 2 minutes. When small bubbles are forming on the sides of the pan, it is ready to remove from heat.
Pour the liquid onto the dry ingredients and combine with a spoon at first. Then, use your hands to squeeze the mixture to make sure that all the liquid covers the dry ingredients. It should be sticky.
Pour the granola batter into a loaf pan covered with a piece of parchment paper.
Press the granola mixture firmly with a spatula. You should have no air left between the mixture. Sprinkle sliced almonds on top of the bars and press them firmly to stick to the top.
Place the loaf pan 20 minutes into the freezer to set the bar.
In a small saucepan, under low heat, melt the chocolate along with coconut oil and peanut butter.
Chocolate peanut butter drizzle
Drizzle the melted chocolate peanut butter sauce onto the bar.
Return the bar for 5 minutes into the freezer to set the chocolate.
Lift the granola bar block from the loaf pan pulling the pieces of parchment paper.
Cut the block into 10 granola bars using a sharp knife. You can warm the knife blade under a gas cooktop flame to make it easier to slice.
Store the bar in the fridge in a ziplock bag or airtight container for up to 2 weeks. You can freeze the bars and defrost them for 3 hours before eating. The bars soften quickly at room temperature on hot days. They must be stored in a cool place, preferably in a fridge to keep them firm.