Line a 9x9 square baking dish with aluminum foil or parchment paper and set aside.
Melt your butter in a large saucepan.
Once butter is melted, add your maple syrup, honey, brown sugar, vanilla, and sea salt. Stir to mix
Turn heat on low and simmer until just bubbling, then whisk and remove from heat.
Add the flax, oats, and cereal and stir until the dry ingredients are fully coated and sticking together.
Fold in your chocolate chips and then pour into your foil-lined baking dish.
Using a spatula, press the mixture until well-compacted.
Cover pan with a sheet of foil.
Chill in the fridge for 1-2 hours, this will help the bars cool and set.
10. Remove granola bars from pan and place on a cutting board.
11. Cut the granola bars to the desired size and shapes.
Notes
TO STORE: Place bars in an airtight container with parchment paper between each bar to prevent sticking. Bars will keep up to 5 days. These may be frozen for longer storage. Take out of freezer and put in lunch bag, will be thawed by lunch time.