Preheat the oven to 350ºF and line a large baking sheet with parchment paper.

Spread the oats and desiccated coconut out onto the baking sheet and toast in the oven for a 5 minutes on 350ºF. Keep an eye on it, you don’t want it to burn.

In a saucepan over medium heat, melt the coconut oil, coconut sugar, and honey together and stir until the coconut sugar dissolves. Then bring to a simmer and let bubble for a minute, stirring constantly.

Remove from heat and stir in vanilla extract, collagen, salt, and cinnamon.

In a large bowl, combine the toasted oats and coconut with the honey mixture and mix well, ensuring all of it is evenly covered in the honey mixture. It’ll take a few minutes since the honey mixture thickened during the cooking process.

Allow to cool for 5-10 minutes before stirring in chocolate chips. If you don’t want the chocolate to melt at all, then allow to cool completely before stirring them in.

Dump the mixture onto the baking sheet and form it into about a 12×5 rectangle. It may help to lightly wet your hands to form it without it sticking to your hands.

Let it sit at room temperature for 30-60 minutes before cutting. It makes 10 bars.

Store in an airtight container at room temperature.