In a large microwave-proof container, melt the coconut oil until it yields 1/2 cup liquid. Add the peanut butter, honey, and maple syrup, and microwave for another 30 seconds. Stir to combine.
Add the oatmeal, pecans, and coconut flakes. Stir to combine. Cool for 10 minutes. Add the chocolate chips, and stir.
Lightly grease a 9x13 glass pan and then add a sheet of parchment paper. Allow for some parchment to hang over the sides of the pan.
Press the mixture in using the back of a large metal spoon. {Sometimes I will even lay another piece of parchment over the top and then use a heavy cast iron skillet or another baking pan to press and compact it down further.}
Bake for 15 minutes. Remove from the oven and bring to room temperature. Then refrigerate for at least four hours.
Cut into small squares or bars.
Notes
Store in an air-tigtht container at room temperature or in the fridge for up to two weeks.Sub in your favorite ingredients or nut butters to use what you have on hand.