Line small 8 inch square pan with parchment paper and set aside. Lightly pulse oats, in two batches, through food processor. Add to medium sized bowl. Meanwhile, over medium heat, heat honey in small saucepan.
Add half of the unsweetened coconut flakes, cinnamon and salt to bowl of oats and stir until well mixed.
Once honey is heated through and lightly bubbling, remove from heat and stir in natural peanut butter and cocoa powder. Whisk until smooth. Add honey, peanut butter and cocoa mixture to oat mixture and stir well.
Transfer mixture to parchment paper lined pan and press down firmly to pack the granola bar mixture. Place in fridge for five minutes to cool.
Remove pan from fridge and sprinkle dark chocolate chunks and remaining coconut flakes on top of granola bar mixture Once again, press down firmly to pack the topping. Return to fridge for minimum one hour.
Remove pan from fridge and lift out the contents from the pan. Cut into 10 equal sized pieces using a large butcher's knife (non serrated) and wrap individually in parchment paper and then place in plastic sandwich bag or in plastic wrap. Keep refrigerated. Enjoy your breakfast on the go!
Play around with different sized pans for thickness of bars! Large loaf pans also work well. These are also great chopped up into 20 equal sized squares as a quick snack for coffee breaks or in between running errands.
