Preheat oven to 350° F. Place a sheet of parchment paper into an 8x8 baking dish with the extra paper hanging over the sides.

In a small sauce pan over medium low heat, combine the honey, coconut oil and almond butter. Let cook until it just begins to bubble, then remove from heat.

In a large bowl, mix together the sea salt, oats and pumpkin seeds.

Pour the honey mixture over the oat mixture and stir with a spatula to combine. Add the chocolate chips, then gently stir to combine. Pour the mixture into the prepared baking dish. Using either a spatula or another sheet of parchment paper on top of the mixture, press down firmly over the entire surface. Place into your preheated oven and bake until light golden brown, about 20-25 minutes.

Place baking pan onto a cooling rack and let cool completely before cutting.