In a bowl, mix together the rolled oats and nuts/seeds.

Spread the mixture out on a baking tray and bake for about 10 minutes, stirring half way through, until slightly toasted.

Pour the oats and nuts back into the mixing bowl and add in the coconut chips and pinch of salt. Stir well.

In a sauce pan heat up the 1 cup rice syrup until boiling and thin. Pour the tahini and warm rice syrup onto the oatmeal and mix everything until well combined and sticky. Allow the mixture to cool until safe to handle if necessary.

Pour the sticky mixture onto some parchment paper or a silicone baking mat that has been place on a baking tray. Press the mixture down into a firm, large rectangle, or whatever shape you desire. You just want to make sure the mixture is firmly packed together.

Place the tray into your refrigerator and allow the dough to chill for about 20-30 minutes.

Remove the tray and cut the rectangle into whatever shape you want.

These bars have the best texture when stored outside of the fridge in an airtight container. If you want them to last longer, store them in the fridge, but give them time to warm up before eating.