Cut parchment paper to fit a 9×13 pan. This will make it easier to remove the granola bars.

Combine oats, cooked quinoa, 1/2 cup coconut, flaxseed, almonds, and dark chocolate chips in a bowl and mix together.

In a small saucepan, over medium heat, mix honey, brown sugar and salt. Stir until it comes to a slight boil.

Remove from heat, stir in the almond butter, coconut extract and vanilla until incorporated. Let cool slightly, but still keep warm enough to be pourable.

Pour the warm mixture over the dry ingredients and mix until well combined. The chocolate will begin to melt. Work as quickly as possible so as not to work the chocolate too much.

Add mixture to the prepared pan and with a piece of parchment paper press down to even out the surface. Sprinkle the remaining 1/2 cup of coconut on top of the bars, and press down with the back of a spoon.

Let cool down completely, then cool in the refrigerator for at least an hour before eating. Cut into bars, and store in an airtight container, separating layers with parchment paper. Store in the refrigerator. Will stay good for about a week.