Preheat oven to 350 degrees. On a rimmed baking sheet add the almonds and the oats, and spread them out evenly. Bake them for about 15 minutes, or until lightly golden brown and toasted.
While the almonds and oats are toasting, place the dates into the bowl of a food processor. Process dates for about 1 minutes or so, until the dates form a ‘dough’ (they basically roll into one giant ball).
Combine almonds, oats and dates into a large mixing bowl and set aside.
Add honey and almond butter into a microwave-safe bowl and mix well. Microwave at about 75% power for 30 seconds at a time, mixing in between segments. Continue heating until mixture is smooth and pourable consistency.
Pour honey/ almond butter mixture over oat mixture. Stir up mixture, being sure to break up dates as much as possible.
Little coat a 9 x 13" dish with coconut oil (and/ or line the bottom and sides with parchment paper, letting a few inches hang over each side).
Transfer mixture to prepared dish and press down firmly, trying to make the top as flat as possible, and releasing any holes/ air pockets (a firm, large metal spatula works well). Sprinkle the top with a little more sea salt, if desired.
Cover and refrigerate for at least one hour, up to overnight. Either cut into 10 even-sized bars inside the pan, or remove it and cut them on a cutting board.
* Store bars in an airtight container either at room temperature or in the refrigerator, for about a week.